Vegan "Egg" Salad
This tofu-based salad is dairy and gluten-free and is a tasty alternative to egg salad. Use as you would egg salad; on a sandwich or as a topping for your morning bagel. It stores well, refrigerated, for up to 3 days.
PREP TIME: 10 minutes
COOK TIME: 0 minutes
1 14-ounce package medium-firm tofu
1 stalk celery, finely chopped
1/2 red or sweet onion, finely chopped
1/4 cup vegan mayonnaise
1 tablespoon Dijon mustard
2 tablespoons nutritional yeast
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1/4 teaspoon ground turmeric
1/4 teaspoon paprika
Salt and pepper, to taste
Add tofu to a non-reactive bowl and mash with a fork. Fold in celery and onion.
Stir together mayonnaise, mustard, yeast, vinegar and spices in a separate bowl. Add to tofu mixture and fold to combine. Season with salt and pepper to taste. We like to chill the salad for at least an hour before serving.