Recipe: Egg Free ‘Egg’ Salad
Egg Free ‘Egg’ Salad
25 minutes / 3-4 servings
1 lb Extra firm tofu, crumbled
¾ C Celery, diced
½ C Red onion, diced
½ C Vegan mayonnaise, (page 196 of cookbook)
1 Tbl Dill, minced, or ½ tsp dry
2 ½ tsp Stone ground mustard
1 ½ tsp Apple cider vinegar, raw
1 tsp Turmeric powder
½ tsp Garlic, minced
. Black pepper, ground to taste
. Sea salt, to taste
2½ Tbl shoyu
1. Combine all ingredients in a large mixing bowl and gently mix well. For additional flavor, allow to sit for a few hours before serving.
This wonderful dish acquires a yellow color thanks to the turmeric.
Great as a sandwich and wrap filling or in stuffed tomatoes with a salad.