Ep. 23 Tofu Egg Salad & Sourdough Discard Banana Bread
Oh, and caramel brownies for the sweetness of life.
“Not everything that counts can be counted and not everything that can be counted counts.” — Albert Einstein
Banana Bread
My favorite feeling is the recipe-find that I already have everything on hand. No need to list, no need to decide which store to venture to. Although, that can be it’s own kind of fun. I don’t make banana bread a lot. I find it can be a hit or miss thing. But, I had 3 very ripe banana’s and my freezer already had frozen banana’s stocked for smoothies so, perchè no?
I’m basically making sourdough starter at this point to use in discard recipes (we can only consume so much bread in our house). I feel like there are probiotic wins all around. I used this recipe for Sourdough Discard Banana Bread. I’m a firm believer in ‘The Perfect Loaf’ site’s discard recipes - they truly have not steered me wrong yet (this recipe for Lemon Poppyseed Loaf in particular I truly love). For the banana bread, I ended up doing a combo of whole wheat flour and white flour (healthier + heartier).
I added just a few chocolate chips (maybe 1/2 cup) and I wish I had added more. It’s not a sweet banana bread, which I love… but also - it’s so wholesome I did want a bit of chocolate sweet in my bites. I opted to add some pumpkin seeds and coarse sugar to the top (would do again, crunch & sweetness both shine).
Loved the lemon zest in the loaf, as other reviewers commented. Anyone else have any favorite banana bread recipes?? I’m looking. Kind of.
The loaf was 100% delicious day 1 & 2. By day 3, I had to toast it and by day 4 it was noticeably past it’s prime. I would definitely think about making this again, but might opt to try the modified zucchini bread version next round. Oh, with chocolate chips.
Tofu Egg Salad
An overview.
I make this often. No two versions are really ever the same. Some are better than others, but all always hit the spot. I love egg salad. I still make + eat eggs & egg salad, but I really like making tofu egg salad for couple reasons.
I think one block of tofu makes more ‘egg’ salad and is less work than hard boiling and peeling X# of eggs.
The protein content is excellent. Sure, eggs are great protein too, but tofu has a slight advantage. Also, if you’re into low cholesterol it’s a win.
I think you’re going to have a bit longer shelf life than you would egg salad.
Type of Tofu
I find the ‘Organic High Protein Tofu’ block from Trader Joe’s to be good. You’re definitely going to get a firmer ‘egg’ salad vs. a medium tofu. I wouldn’t use the silken tofu, it might get a bit to goopy on you. If you were trying to do a tofu egg scramble, sure - go for it. But not for salad.
My solid no fail go to is always going to be a basic organic firm tofu.
I will open up the block and gently pat dry with a paper towel, but I personally don’t bother to drain for an extended period of time in any way. I’m not overly picky, but ALWAYS organic.
I like to chop one half of the block and crumble the other. I find the two different textures to make a more enjoyable & more authentic to egg salad type of bite.
Add in’s
Again, no two times does this come out the same, it very much has to do with what’s on hand. Sometimes I toss in capers, sometimes something pickled I have in the fridge, sometimes not. My mom makes a version of this too & I find she appreciates a much more acidic flavor profile with a good dash of dill pickle juice.
Basically, if you have tofu, veganaize (mayo, whatever), celery, turmeric, salt & pepper + any assortment of herbs, you’re in business.
I love adding sliced snap peas? I’ve added dill, tarragon, parsley, everything seasoning? game on.
Not So Secret- Secret Ingredient
I’ve recently added to my spice pantry, Kala Namak. AKA ‘black salt’. It’s a traditional Indian spice that is essentially extremely sulfur tasting (aka eggy). I’ve read a few other recipes out there that call for this ingredient & I figured, sure okay - probably worth trying. Didn’t go out of my way, but last visit to the Indian grocery I remembered to pick some up & it’s super fun. Sure, you can buy it online somewhere, but if you have a shop close by, trip to the Indian store is always fun in my mind.
Pre-Make
I actually prepped my last batch of tofu as you see above sans mayo/veganaize because I ran out of time that day & let it sit a day or so. When I was ready, then added my mayo and seasonings to finish. Easy peasy lemon squeezey.
How to eat you ask?
Out of the bowl, on crackers, on toast, make a full on sandwich, add into a green salad.
Recipe coming next episode.
The sweetness of life
Last but not least.
I recently made Rick Bayless’ Goat Milk Caramel (cajeta) for a cookbook club recipe, Pastel de Tres Leches con Cajeta & had a small jar left over in the fridge. I’m not a huge caramel person myself, but I wanted to find something fun to use it up in. It’s actually quite delicious with the goat milk - there’s a unique savoriness to it and it was not complicated to make at all. In case your feeling ambitious and caramel from scratch scares you. The recipe comes from this cookbook.
I used my new favorite brownie recipe from Claire Saffitz’s Dessert Person (I love all her recipes) and I like to subtly play around with this one. I will say, the caramel did do a bit of ‘sinking’ if that’s the best way to describe? They were also extra gooey, but no complaints. Would I do it again? Not unless the opportunity truly presented itself, but would say go for it if you’re into caramel brownies. Give it a shot.
Please reach out if you have questions or requests? What you love, hate or want to see? Helps us both out.
Till next time loves. It’s been fun.
xo
Justine
