EGGLESS EGG SALAD

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Eggless Egg Salad image

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.

Provided by Yosemite Chef

Categories     Spreads

Time 20m

Yield 4 sandwiches, 4-6 serving(s)

Number Of Ingredients 11

12 ounces extra firm tofu, drained and patted dry of all excess moisture
2 tablespoons low-fat vegan mayonnaise
1 teaspoon Dijon mustard
2 teaspoons dill pickle relish
1/2 teaspoon turmeric
1 teaspoon dried dill
2 scallions, thinly sliced
1 celery rib, sliced and finely chopped
1/2 teaspoon apple cider vinegar
salt
pepper

Steps:

  • Slice one-third of the tofu and mash in a bowl.
  • Add the other ingredients in whatever order you wish.
  • 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.
  • Enjoy on rye bread or on crispy crackers.
  • Bon appetite!

*** Explore more Eggless Egg Salad Recipes »

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