by Dr. Jill Blakeway, DACM, L.Ac

Tofu “Egg” Salad

For those of you who don’t eat eggs, I thought I’d share my favorite vegan version of “egg” salad. This makes a great sandwich filling. I like it with salad leaves in an Ezekial Wholegrain Flourless Tortilla or between two slices of Ezekial Bread. It’s one of my favorite lunches.

Vegan Egg Salad

2 packs of tofu

1/4 cup of onion, very finely diced

1/4 cup of celery, very finely diced

1 cup Veganaise

1/4 cup nutritional yeast

1 tbsp dijon mustard

1/2 cup carrot, grated

Salt and pepper to taste.

Instructions

Using your hands break up the tofu. Add the other ingredients and mix well. Enjoy!

This will keep for about 5 days in the fridge.

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