Eggless Egg Salad
Look no more for a fantastic "egg salad" recipe that uses tofu instead of eggs. This is easy and tasty, and can be a staple in grab-and-go lunches. The nuritional yeast adds flavor but also provides a rich source of protein and vitamin B12, so it's best not to omit it.
Ingredients
1/4 cup canola mayonnaise or vegan mayonnaise
1 teaspoon granulated garlic
1 tablespoon fresh chopped {parsley}
1 tablespoon nutritional yeast
1 teaspoon turmeric
1/4 cup diced celery
1/2 teaspoon dried {dill} or 1 teaspoon fresh dill if in season
1 block extra-firm tofu, drained and chopped
{salt}, to taste
freshly cracked {pepper}, to taste
1 teaspoon granulated garlic
1 tablespoon fresh chopped {parsley}
1 tablespoon nutritional yeast
1 teaspoon turmeric
1/4 cup diced celery
1/2 teaspoon dried {dill} or 1 teaspoon fresh dill if in season
1 block extra-firm tofu, drained and chopped
{salt}, to taste
freshly cracked {pepper}, to taste
Directions
In a medium bowl, mix together the mayonnaise, garlic, parsley, yeast, turmeric, celery, and dill until well combined. Add the tofu and gently fold into the mixture. Taste and season with salt and pepper.
Ease of Preparation: Easy
Preparation Time: 10 min
Servings: 4
Recipe By: Kate Geagan
From: Go Green Get Lean
Used with permission of Rodale
Chef Suggestions
Enjoy in a whole wheat pita with 1/2 cup chopped or shredded seasonal vegetables.