In case anyone forgot, Mother Nature decided to remind us how summer really feels in St. Louis. It’s too hot to boil water, so we’re making a fast, easy Vegan Egg Salad for dinner instead. Press a block of extra-firm tofu between two heavy plates for 30 minutes, then crumble it in a bowl and toss with diced white onion and vegan mayonnaise. Add kick with Dijon mustard, curry powder, kala namak, cumin, pepper and chopped chives. Sandwich between two pieces of toast for a refreshing egg-free picnic classic – no stovetop required. Get the recipe here.
-photo by Carmen Troesser
This article appears in Readers’ Choice 2015.