Mock Egg Salad
YIELD: 2 CUPS (474 ML)
I started making this recipe back in
graduate school in Hawaii in the mid-
1990s. I’d eaten it at a vegetarian
buffet at a temple on Oahu and was
blown away by how delicious it was. I
must have made it a million times since
—it’s that good—for potlucks on Sans
Souci Beach and for my kids’ lunch
boxes in Chicago. Heat up a slice of
toast, spread it with soy butter and
Mock Egg Salad, and you’ll never miss
the real thing.
1 (14-ounce [397-g]) package organic