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
Ingredients
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
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
Directions
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.
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.
Looking for inspiration? Try these recipes:
Bacon and Onion Quiche
Grilled Teriyaki Veggie Kabobs
Roasted Beetroot, Caramelized Onion and Feta Phyllo Tart
