Easy Vegan "Egg" Salad
Egg salad knows no limitations for season of the year or holidays. It was always something that was super quick and easy to make and would please nearly everyone. I decided to try and make a vegan version, and it did not disappoint! All you need is a few ingredients and about 15 minutes!
INGREDIENTS:
*1 Block of medium tofu (make sure to use medium only)
*1 Tbs brown or yellow mustard (your choice)
*1 Tbs dill pickle juice
*1 Dill pickle, finely chopped
*1 Rib of celery, finely chopped
*1 Carrot (small), finely chopped
*White or red onion, finely chopped (you choose how much you like)
*3 Tbs vegan mayo
*1/4 tsp turmeric
*Salt and pepper to taste (use black salt if you have some, it has more of a sulphur-y flavor that’s good for replicating eggs).
Directions:
Drain and press your tofu (press for about 5 minutes).
Chop or rip the tofu into uneven small pieces and set aside.
Place remaining ingredients into a bowl and mix well.
Add the tofu pieces and stir to coat.
Place on bread (like this easy homemade bread) with lettuce and tomato for a yummy sandwich, or serve by itself!
You can make this ahead of time for your work lunches and keep it in an airtight container in the fridge for 4-5 days.
