Hold the Egg Salad (and Hold the Carbon, too, Please)

If you’ve got 10 minutes and a desire for no-cook food that’s easy to make without heating up the kitchen and uses ingredients that have a low impact on the environment – this Hold the Egg Creamy Tofu Salad made with firm tofu is just what you need in your life.

You think it’s hot?  Scientists agree with you. The new IPCC  report is out, and the news is not good. “Climate change is widespread, rapid, and intensifying.” Could your dinner have anything to do with it? You bet — from planting to processing, everything you eat produces carbon and gobbles up natural resources. Rather than freak out about climate change, take positive action. Moving to a more plant-based diet is a proven way to do reduce your environmental impact.  It’s easy and delicious, too.

Seasonal and local produce offers the brightest flavors, greatest nutrient density and the lowest carbon output.  Alas, mankind has gotten out of whack with the natural world, and we don’t always know what fruits and vegetables are in season. I’ve got you covered with this seasonal food guide.

As this BBC report says, “A portion of the highest-impact vegetable proteins emits less than the lowest-impact animal proteins.” Stock up on belly-filling plant-based protein sources including beans, nuts, tempeh, and tofu. They are easy on the planet, easy on your wallet and versatile as anything.

Commercial vegan egg substitutes abound, but they can’t beat out tofu, one of the lowest of the low carbon foods.  It muscles out eggs in this no-cook hold the egg Creamy Tofu Salad recipe. It conjures the memory of the egg salad my maternal grandmother made for me when I was little — pale, golden, creamy, and comforting.  But it goes further — it’s no-cook and eggless. It’s quick, easy, and satisfyingly cool — for you and for the planet.