Vegan Eggless Egg Salad

This is my personal recipe and it's my favorite in the summer and spring time! I recommend putting it inside a wheat pita pocket or make it into a sandwich :) it taste better than eating it plain!

• Ready In: 10 mins
• Serves: 4

Ingredients

•  mori-nu extra firm tofu (one 10.5oz package)
• 1  teaspoon apple cider vinegar
• 1  teaspoon  agave nectar (or any type of sweetener)
• 2  teaspoons prepared mustard
• 1⁄2 cup vegan mayonnaise (or your favorite vegan mayo)
• 1⁄2 teaspoon turmeric
• 1⁄2 teaspoon nutritional yeast
• 1  tablespoon fresh parsley, minced
• 1  tablespoon carrot, minced
• 2  tablespoons  white onions, minced, can use red onion
• 2  tablespoons  minced celery or 1⁄2 teaspoon celery seed
•  paprika (optional)
•  cayenne pepper (optional)
•  black pepper and sea salt

Directions

1. Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
2. In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
3. Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
4. Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
5. Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
6. The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!