So it's like 20-something degrees here in Memphis. That's soup or casserole weather in these parts, but for some reason, I've been craving tofu egg salad ever since the mercury started to drop. Weird, I know. But I enjoyed every bite of this Eggless Egg Salad Wrap today, despite the frigid temperatures:
This recipe is also going in my cookbook. It was originally a Seitan "Chicken" Salad, but I wasn't feeling the seitan in the same way that I was feeling tofu in cold salad sandwich spread. So I subbed out firm tofu, keeping the rest of the ingredients the same as they were when I developed the recipe with seitan ... oh, I did add one secret optional ingredient.
I served the salad on a Flatout Flatbread in Light Original. These are totally new to me, but I'm so in love with them. They're like really soft, whole wheat tortillas! And each wrap is only 90 calories.
I enjoyed the wrap with a snack-sized bag of Zapp's Hotter 'n' Hot Jalapeno chips (the official chip of New Orleans) that I picked up in New Orleans in October. Yep, I totally stocked up on all flavors of Zapp's in NOLA, even though I can buy them in Memphis too. I feel like they taste more authentic having come directly from New Orleans.
UPDATE: One of my commenters, Shannon, pointed out that Flatout wraps contain L-cysteine, which is derived from animal proteins. Suck! I didn't even know about that ingredient not being vegan. But I double-checked on my Food Additives iPhone app, and it says L-cysteine is a flour treatment agent derived from animal proteins (including hair). I'll probably finish the ones I purchased because I don't like to waste food, but I will certainly not be buying them again. Damn.