Eggless Salad

This recipe is very similar in texture and taste to traditional egg salad. Enjoy! 

 

Ingredients:

12 oz extra firm tofu

1 tbsp low sodium soy sauce

1 whole celery stalk, minced

2 tbsp relish (dill pickle)

1 tbsp Dijon mustard

½ tbsp turmeric

¼ tsp mild curry powder

1 tsp onion powder

½ tsp black pepper

¼ cup red onion (optional)

4 tbsp vegan mayo (My favorite is Vegenaise)

Turmeric is made from a perennial plant in the ginger family and used often in Indian dishes. It is an excellent source of iron and vitamin B6.

Vegenaise is a great way to get your omega-3 fatty acids in an egg & gluten free alternative to traditional mayonnaise.  There is no difference in taste and this dressing in found in the refrigerated natural section of most grocery store.  

Directions:

 

Press firm tofu for 20 minutes. Crumble tofu into a large mixing bowl. 

Add all remaining ingredients and stir until well combined. Let salad sit for a few minutes in the refrigerator to allow flavors to merge.  Stir again and adjust seasoning as necessary.

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