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Egg-less egg salad

Makes 5 servings


  • 1 lb. extra-firm tofu
  • ¼ cup + 1 Tbsp. vegan mayonnaise
  • 1 Tbsp. chopped fresh parsley
  • 1 dill pickle spear, chopped
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ tsp. turmeric (optional - gives salad a yellow color to resemble regular egg salad)
  • 1 Tbsp. yellow mustard
  • Salt, to taste
  • Pepper, to taste


Press liquid out of tofu by slicing it a few times and placing it between paper towels with a heavy object stacked on top. Leave the tofu like this while you chop the other vegetables, or about 10 minutes.

In a medium bowl, mash the tofu with a fork. Add mayo, parsley, pickle, onion, celery, turmeric and mustard. Stir well to combine.

Serve on two slices of bread, on a bed of lettuce or scoop it up with crackers.

Nutrition analysis per serving: 180 calories, 14 g fat, 9 g protein, 3 g carbohydrate, 0 g fiber, 200 mg sodium

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