Eggless Salad
This recipe is very similar in texture and taste to traditional egg salad. Enjoy!
Ingredients:
12 oz extra firm tofu
1 tbsp low sodium soy sauce
1 whole celery stalk, minced
2 tbsp relish (dill pickle)
1 tbsp Dijon mustard
½ tbsp turmeric
¼ tsp mild curry powder
1 tsp onion powder
½ tsp black pepper
¼ cup red onion (optional)
4 tbsp vegan mayo (My favorite is Vegenaise)
Turmeric is made from a perennial plant in the ginger family and used often in Indian dishes. It is an excellent source of iron and vitamin B6.
Vegenaise is a great way to get your omega-3 fatty acids in an egg & gluten free alternative to traditional mayonnaise. There is no difference in taste and this dressing in found in the refrigerated natural section of most grocery store.
Directions:
Press firm tofu for 20 minutes. Crumble tofu into a large mixing bowl.
Add all remaining ingredients and stir until well combined. Let salad sit for a few minutes in the refrigerator to allow flavors to merge. Stir again and adjust seasoning as necessary.