Vegan Eggless Egg Salad

Recipe by Matteo.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
  • Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
  • Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
  • 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.
  • 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!
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