Tofu Egg Salad Crescent Cups

I couldn’t get eggs and asparagus out of my head when I was thinking about what to make for Easter this year, so I decided to bring both together in these tasty little Easter-inspired Tofu Egg Salad Crescent Cups.

What really sets these apart is an ingredient that I learned about from vegan goddess Isa Chandra Moskowitz in her book, Vegan Brunch.  She uses Indian Black Salt, also known as Kala Namak, to impart an “eggy” flavor to tofu-based faux-egg dishes.  The salt has a sulfuric flavor that’s reminiscent of a hard-boiled egg yolk, and it’s fantastic in vegan “egg” dishes.

I actually used Isa’s recipe for “Tofu Dill Salad Sammiches” from Vegan With A Vengeance for these Crescent Cups (it’s one of my favorites), but with a couple of very minor changes.  I only had dried dill on hand, so I used that instead of fresh.  I also subbed yellow mustard for Dijon, and of course I used black salt in place of regular salt.  If you don’t have Vegan With A Vengeance, I can’t recommend it enough!

To prep the asparagus I brought a small pot of water to a boil (though you could steam them if you prefer), and added just the tips of a small bunch of spears to the salted water until they turned bright green.  It only takes a couple minutes, so be sure to watch them.  You definitely don’t want to overcook these!

I was thinking of serving everything up in some kind of puff pastry concoction, but then I got the idea for making Crescent cups off the Pillsbury website.  (Pillsbury Crescent Rolls are “accidentally vegan”, though they have so many different kinds now that you’ll want to make sure to check the ingredient list.)  You just roll the crescent dough out, cut small squares, and bake them in a greased mini-muffin tin according to the package directions.  If you’d rather not use crescent rolls you could just serve these up as little tea sandwiches instead.

Don’t save these yummy bites just for the holiday, as they’d be perfect on any Spring brunch table.  If tofu egg salad isn’t your thing you could just swap it out for another filling.  Oooo, now I’m thinking about Pizza Crescent Cups.  Might have to get on that…

Be Sociable, Share!

Twitter Digg Delicious Stumbleupon Technorati Facebook

8 Responses to “Tofu Egg Salad Crescent Cups”

  1. What brand of tofu do you use, Kim? Just the regular firm tofu that comes in a box, or is there a particular texture type that you recommend?

  2. Hi, Tina YB! I think I used extra firm tofu from Trader Joe’s – it’s the kind in the refrigerator section. You don’t want to use silken tofu for this, just firm or extra firm regular tofu.

  3. Those look delicious.

  4. beautiful! perfect for a Sunday brunch birthday party! Little kids will love it, and so will the adults ;)

  5. Thanks, EveAllease!

  6. I am not sure I understand where all the recipes are:) The new ones you post I don’t see recipes for. I am new to your site so maybe you can clue me in please. Thank you


  7. Hi, Diane! Not every post has a recipe, particularly if I used a recipe from a cookbook as I don’t post those unless I have permission from the author. I always try to let readers know where the recipes comes from though, but if you have a question about a particular recipe you can always email me. I hope that helps!


  1. Wonderful Web Weekend II | KimmiKillZombie's Blog - 19. May, 2011

    [...] Tofu Egg Salad Crescent Cups — C’est La Vegan [...]