Vegan Eggless Egg Salad
- Ready In:
- 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- mori-nu extra firm tofu (one 10.5oz package)
- 1 teaspoon apple cider vinegar
- 1 teaspoon agave nectar (or any type of sweetener)
- 2 teaspoons prepared mustard
- 1⁄2 cup vegan mayonnaise (or your favorite vegan mayo)
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon nutritional yeast
- 1 tablespoon fresh parsley, minced
- 1 tablespoon carrot, minced
- 2 tablespoons white onions, minced, can use red onion
- 2 tablespoons minced celery or 1/2 teaspoon celery seed
- paprika (optional)
- cayenne pepper (optional)
- black pepper and sea salt
directions
- Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
- In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
- Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
- Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
- Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
- The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!
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RECIPE SUBMITTED BY
:) I'm just a 16 year old vegan guy who loves to cook and screams in the band Staring Into Victory!
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