Recipe: Egg Free ‘Egg’ Salad

May 26, 2009 at 7:10 pm 1 comment

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

Loving preparation
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.
Serving Suggestions

Serving Suggestions
Great as a sandwich and wrap filling or in stuffed tomatoes with a salad.

Entry filed under: Recipes. Tags: , .

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1 Comment Add your own

  • 1. Vegan Mayo and Egg-Free Salad « Vegan Infusion Blog  |  June 29, 2010 at 5:11 am

    […] that is what prompted me to try J.J.’s Vegan Mayonaise in Vegan Fusion–I wanted to make Amaya’s Egoless Egg-free Salad, which calls for the vegan mayo.  Anyway, it turns out making mayonaise is rediculously quick and […]


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