Eggless Egg Salad

Eggless egg salad might seem counterintuitive, but that’s what I’m calling it. We make it almost weekly to pack for lunches, and it kicks egg salad’s ass. Hmm, maybe that’s what I should call it…”Kicks Egg Salads Ass”

You will need:

  • 1 block of extra firm tofu
  • 2 tablespoons Veganaise
  • 1 tablespoon stone ground mustard
  • 2 stalks of celery (chopped)
  • 2 tablespoons of parsley (chopped)
  • 2 tablespoons red onion (chopped)
  • Tumeric (mostly for color), salt, pepper, and garlic powder
Add the spices to taste. Just remember tofu tastes like nothing so don’t be scared to pour on the flavor.
Throw in on a sandwich, scoop it with pita chips, or wrap it up in some lettuce. It’s delicious and keeps for almost a week. I think, anyway. It rarely lasts that long around here.

P.S. This is an especially easy tofu recipe because you don’t have to maintain it’s shape through the draining process. You can just squeeze it out by the hand-full and transfer it to a bowl.

P.S.S. This is a super gross part of the tofu process. Don’t worry, it will be over soon.

Egglessly eggcellent? I’m adding curry powder next time.

-Brit

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3 thoughts on “Eggless Egg Salad

  1. SUCH a great idea! My husband is always wanting to make stuff with tofu and all we can come up with is stir fry and more stir fry haha I’ll have to try this out soon.

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