I’ve only been married for four months now, but in that short time, I’ve realized that when it comes to food in an omnivore-vegetarian household, balance is key.

I’ve tried to balance the more exotic recipes with those that are easily recognizable by my hubby.  A little bit of tempeh here.  A little dab of meat substitute there… and everyone is happy.

This is a meal that resonates with both omnivores and vegetarians.  One night when I wanted an easy yet satisfying dinner, I chose to veganize a recipe for egg salad.  I’ve seen similar mock egg salad recipes on the Web, but this one is based on a recipe in Best of Country: Salads and Sandwiches, a cookbook I found on my hubby’s bookshelf.  I omitted the celery salt (because I didn’t have it), bacon strips and subbed vegan mayo for real mayonnaise along with a 14 oz. package of finely cubed extra-firm tofu for the egg.  I sliced two pita breads in half and stuffed them with the mixture.  Would it pass the omnivore test?  “This tastes like real egg salad honey,” my hubby said.  And he was right.  Tofu mimicks the consistancy of hard boiled egg whites in this recipe, and it’s quite good!  I was ‘stuffed’ after eating this!  Here’s the modfied recipe:

Vegan Egg Salad Pitas

2/3 – cup vegan mayonnaise
2 – tbsp/ sweet pickle relish
1 – tsp. prepared mustard
1/4 – tsp. each pepper, paprika, dried basil and salt
1 – 14 oz. pkg. extra firm tofu (drained, pressed and finely cubed)
1/2 – cup vegan shredded cheese
1 -small onion, finely chopped
1 – carrot, grated
pita breads for stuffing with mixture

Combine the mayo through the salt in a bowl and mix well.  Fold in the cubed tofu, cheese, onion and carrot.  Spoon the mixture into pita pocket halves and enjoy!