 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way. Ingredients:
12 ounces extra firm tofu, drained and patted dry of all excess moisture |
2 tablespoons low-fat vegan mayonnaise |
1 teaspoon dijon mustard |
2 teaspoons dill pickle relish |
1/2 teaspoon turmeric |
1 teaspoon dried dill |
2 scallions, thinly sliced |
1 celery rib, sliced and finely chopped |
1/2 teaspoon apple cider vinegar |
salt |
pepper |
Directions:
1. Slice one-third of the tofu and mash in a bowl.
2. Add the other ingredients in whatever order you wish.
3. I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
4. Enjoy on rye bread or on crispy crackers.
5. Bon appetite!
|
|