“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.”
READY IN:
20mins
SERVES:
4-6
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

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!

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