Eggless Egg Salad
"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."
photo by Yosemite Chef
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
4 sandwiches
- Serves:
- 4-6
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
- Slice one-third of the tofu and mash in a bowl.
- Add the other ingredients in whatever order you wish.
- 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.
- Enjoy on rye bread or on crispy crackers.
- Bon appetite!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>Like so many others, I am a busy Mom and Grandma! Writing and cooking are my passions! Yosemite is where I go to unwind, cook, paint, and write. This summer I took the plunge and started a gourmet chili business! As if I didn't have enough to do!!! <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
