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Prep
Difficulty
Easy
Time
Estimate
30 mins
Wrap up the tofu and start the draining process. Next, whip up the crackers if making from scratch. Assemble all of the ingredients for the salad. Whip together. Slice the vegetables. Package each item separately for a perfect meal on the go.
Imagine everything you love about egg salad, but with tofu instead. This is actually one of my favorite ways to eat tofu. I usually whip up a batch of this, spread some on bread for sandwiches and the rest is used as dip for veggies or a spread for crackers. This is a flexible recipe, so feel free to add your favorite egg salad ingredients, such as sweet or dill relish.
Just a hint of fennel and glistening flakes of kosher salt, liven up these simple whole wheat crackers, inspired by Heidi Swanson’s Olive Oil Crackers To make them crispy thin, use a pasta roller as she suggests, otherwise they are still tasty slightly thicker and cut into shapes or squares.
This isn’t exactly a recipe, but rather a list of easy to dip veggies with helpful ways to prepare them and store them so you can add them to a lunch or appetizer.
