Vegan Egg Salad


Vegan Egg Salad ▢ Firm Tofu ▢ Celery ▢ Red Onion ▢ Dill ▢ Chives Dressing ▢ Vegan Mayonnaise ▢ Lemon Juice ▢ Dijon Mustard ▢ Nutritional Yeast ▢ Black Salt ▢ Paprika ▢ Garlic Cloves

Wrap the tofu block in a clean kitchen towel with a heavy weight on top for 10 minutes. Use your fingertips to crumble the block into small rough pieces of different sizes.


Add all the remaining ingredients on top of the tofu: celery, red onion, herbs, vegan mayo, lemon juice, Dijon mustard, black salt, pepper, onion powder, paprika, garlic, and nutritional yeast.


Stir the Vegan Egg Salad to coat the tofu pieces with the mayo mixture. If too dry, add an extra 1-2 tablespoons of vegan mayo.


Vegan Egg Salad

Prep Time: 10 minutes Cook Time: 0 minutes Makes: 2 Servings Calories: 388.6 kcal per Serving

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