Tofu Egg Salad

You'll notice that we've changed the title of our kitchen's menu for this (last) week from "The Ugly Ducking Specials" to "The Dweed Diner". The reason for this is because of our monthly tradition of having our friends Megan and Kelly over for dinner. We call the event "Dweener" when we have it at our place and "Kegener" when we have it at their place. You know, "Dwiggins-Reed Dinner" or "Kelly-Megan Dinner" depending on the location...

The compound noun "dweed" comes from the combination of Sarah's maiden name, Dwiggins, and my bachelor name (?), Reed.  Early in our engagement Sarah and I discussed whether or not she should change her name from Dwiggins to Reed.  As we had just finished our academic careers we knew it was common for published researchers to not bother changing their names when they get married to reduce future confusion. So not changing her name at all was one option. Hyphenating her name, Dwiggins-Reed, was also an option.  I mentioned half jokingly that we should just combine the two and then we could both change our names to Dweed.  Big joke, ha ha...the family gave us funny looks whenever we brought it up.  Anyway, Sarah and I adopted it informally just between the two of us.

This week we will be using up some of the bread hunks in the freezer as well as the turnips we got from the CSA to make another panade.  We'll be making a pizza with roasted garlic, egg drop soup with green onions, carrots, and spinach and will also be making Tofu Egg Salad for our weekly potluck with the Olins.  Despite the fact that we get a ton of eggs every week, we still make fake egg salad to cut back on the cholesterol.  This stuff is great:

Tofu Egg Salad

16 oz. Block Extra Firm Tofu

1/4 Cup Mayonnaise

1 Tbs. Dijon Mustard

1 tsp. Lemon Juice

1/2 tsp. Turmeric

Salt and Pepper

Finely Diced Veggies (I like carrots, celery, and dill pickles)

Anything else you might like in egg salad...

Wrap the tofu in a paper towel and weight it to drain.  When ready mash the tofu into little bits using your hands (I've tried using the stand mixer with the paddle attachment to do this, it doesn't work out that great).  Mix in the mayo, mustard, lemon juice, turmeric, salt, pepper, and the diced veggies.  Taste for seasoning, adjust as necessary.  Enjoy.