Vegan Egg Salad2 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.
InstructionsUsing your hands break up the tofu. Add the other ingredients and mix well. Enjoy!
This will keep for about 5 days in the fridge.