Eggless Egg Salad

Submitted by Yosemite Chef

"Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way."

 

• Ready In: 20mins
• Ingredients: 11
• Yields: 4 sandwiches
• Serves: 4-6

ingredients

• 12 ounces extra firm tofu, drained and patted dry of all excess moisture
• 2 tablespoons low-fat vegan mayonnaise
• 1 teaspoon Dijon mustard
• 2 teaspoons dill pickle relish
• 1⁄2 teaspoon turmeric
• 1 teaspoon dried dill
• 2 scallions, thinly sliced
• 1 celery rib, sliced and finely chopped
• 1⁄2 teaspoon apple cider vinegar
• salt
• pepper

directions

1. Slice one-third of the tofu and mash in a bowl.
2. Add the other ingredients in whatever order you wish.
3. I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
4. Enjoy on rye bread or on crispy crackers.
5. Bon appetite!