Egg-less egg salad recipe
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