This past weekend I feasted on egg salad sandwiches. Ingesting nine eggs in two days really isn't so bad, but *18* in less than a week? That what would've happened if I made egg salad sandwiches again tonight. Not exactly the healthiest interpretation of vegetarianism. So instead, I switched out the eggs and replaced them with tempeh. This was more like a chicken salad. But really, it's the combination of mayonnaise and celery that are at the root of my egg salad cravings.
1 lb of tempeh
1/4 cup soy sauce
pinch of ginger powder
2 cups of water
4 stalks of celery, diced
1/2 cup of mayonnaise
1 tsp each of paprika, cayenne, black pepper, dried parsley, oregano, and thyme
2 cloves of garlic minced
Place A into a shallow pan, bring to a boil, then simmer for as long as it takes for the liquid to reduce completely. Turn the tempeh pieces occasionally. The pinch of ginger helps balance out the pungent taste of tempeh.
Crumble A, mix well with B, and serve with bread.
My current favorite sandwich bread is the whole wheat from Noe Valley Bakery. That's the bakery that got me turned on to egg salad sandwiches. One sandwich from there costs $5.75. This recipe costs about $5.00 ($4.00 for the tempeh + incidentals) and yields 8!