Protein-rich, easy, and flavorful, everyone needs a classic tofu egg salad sandwich in their lives! Here are 3 ways to make the perfect, quick lunch.
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I can’t believe I’ve blogged this long without posting a tofu egg salad sandwich recipe! It’s one of my favorite things to make when I have some leftover tofu from another dish. After making that luscious layer cake last week, I was in a similar “predicament” again, and had posted to Instagram that I was chowing down on tofu salad with crackers.
One of my readers asked if I had a recipe, and I knew there wasn’t a proper one on my site, so I gave her a quick rundown of what I used. We chatted some more when she suggested that I maybe share a couple of options for this simple dish, and BLAM! Here we are. So, thank you Megan, for the motivation! Also, please check out this GoFundMe for Megan’s mom who has terminal cancer. <3
I’m lucky in that I had all of these ingredients on hand, already! I feel as though most of you will, as well, with the exception of some fresh produce. It worked out perfectly for me because I had some leftover items from working on cookbook recipes!!
Yes, in case you missed it, I’m in the midst of working on cookbook #3. (Really it started late 2018) But, now I’m in the thick of it, so I’ll be looking for recipe testers soon! Let me know in the comments if you’re interested. 😀
Now, back to the tofu egg salad sandwich recipes! Of course, we first have our OG egg salad formula, simple and effective. Next, a Mediterranean take, inspired by my use of capers in place of relish, when I ran out of the latter. Lastly, a Southwestern tofu salad of sorts, with black beans, spices, fresh jalapeño, and more. All renditions are easy to put together, and if you toast the bread ahead of time, they last a couple of days in the fridge for packed lunches!
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Lots of chocolate gets eaten in February, and I am SO about it. Let’s get into some other options besides boxed chocolates, and into this vegan chocolate layer cake with vanilla mousse and strawberries!
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I took a poll on instagram last week, asking if y’all would dig a chocolate layer cake recipe. Naturally, I got a resounding YES! (With maybe three nos) And because I only have one other “proper” layer cake on here, it’s about damn time I come out with a new one.
This vegan chocolate layer cake is gorgeous, and is ready to make its debut. Rich, chocolatey layers of fluffy cake, broken up with vanilla mousse and fresh strawberries. To top it off, a layer of chocolate ganache and more mousse and berries! I feel like any valentine would be lucky to get their hands on this cutie-of-a-cake.
Now, I made the cake layers using three 6-inch cake pans, but feel as though the cake would be a touch more manageable if made in 7-inch pans. If you do this, you will need a few more strawberry slices, but the amount of mousse should be sufficient.
This was my first attempt at a non-chocolate mousse, and honestly? I’m pretty impressed with how it turned out! I didn’t have to rely on it setting up super firmly, because the strawberries help support the heavy cake layers. Because of that, I now have a versatile mousse recipe that can go on all kinds of desserts!
I nice touch for this vegan chocolate layer cake would be to color the mousse with some natural red food dye. Light pink mousse would be adorable for Valentine’s! Next time, I may add some cute sprinkles to the top pile of mousse, for a finishing touch.
If you’re curious about how to make this in advance, I recommend baking the cake layers, cooling them completely, then wrapping them in plastic wrap. Then making the mousse and have it set up in the fridge, overnight. That way, the next day (or maybe two days later), you can assemble with ease!
If you’ve ever glanced at a vegetarian section in a grocery store you’ve seen Sweet Earth Foods frozen entrees. Today, I’m giving their convenient Aloha BBQ Quesadilla, and vegan Cauliflower Mac dishes a try! Let’s see how it went.
I’ve reviewed some of SEF’s products before, such as their Japchae and Pad Thai – yum! And their Benevolent Bacon is a favorite in my decidedly non-vegan family; plus I love their seitan. So, when Sweet Earth came out with their newest frozen entree and mini meal, I knew I wanted to get my hands on them.
First up, the Cauliflower Mac Artisan Bowl! Now, I am a huge vegan Mac lover; I’ve dedicated entire months of blogging to it, so I have some preferences. I tried to push those away and judge this dish objectively, so that you can form your own opinions on it.
Thankfully, SEF sent me three of each product, so that I could test different methods of preparing them to give you a thorough review! For the mac, I first microwaved it, and then oven-baked one, according to the packages instructions. For the third package, I air-fried it, and I have to say that was my favorite way!
Ranked in order: air fryer, oven-baked, and lastly microwaved. There’s a bread crumb topping, and the texture is best outside of the micro. Luckily, in all applications, the mac – which is probably half pasta/half small cauliflower chunks, stayed creamy. Plus, the pasta held up really well! Given that it is prepared and then frozen, the salt seasoning is pretty light once you reheat it. If you’re somewhat of a salt fiend like I am, sprinkle a pinch over the top after heating to enhance the flavors.
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