Vegan ‘Egg’ Salad

This recipe uses tofu in place of eggs for a vegan ‘egg’ salad. Goes great with lettuce, tomato, and gluten-free flatbreads.

Ingredients:

• 2 16 oz blocks of tofu*, drained
• 3 tablespoons of  Vegan Mayo, Nasoya Nayonaise, or other mayonnaise substitute
• 2 tablespoons nutritional yeast
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped scallions, white and light green parts only
• 2 tablespoons dry ground mustard
• 1/2 teaspoon tumeric
• 1/4 teaspoon dried dill
• 1/4 teaspoon garlic powder (optional)
• 1/2 teaspoon Himalayan salt or to taste
• 1 teaspoon ground black pepper or to taste

Directions:

1. Place all the tofu and mayonnaise substitute in a large bowl. Use a large wooden spoon to mix and mash until well combined.
2. Mix in the remaining ingredients and serve with Romaine lettuce, slices of tomato, and gluten-free flatbread such as Bean Flour Flatbread or Chapatis.

Yield: Makes  6 servings (about 3 cups).

*Plain tofu is made from soybeans, water, and a curdling agent, and is gluten-free. However, if soy sauce made from wheat is used to flavor the tofu it is not gluten- free. And since tofu is made with soy, those on a soy-free diet may want to instead try our Vegan ‘Tuna’ Salad which uses chickpeas instead of fish and is free of soy and gluten, providing that the mayonnaise substitute used doesn’t contain any soy or gluten.

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