Tofu "Egg" Salad
- 12 ounces firm organic tofu, drained and crumbled
- 2/3 cup Veganaise Original
- ¼ teaspoons L&B Cayenne Pepper
- 2 teaspoons L&B Turmeric
- 2 ½ teaspoons yellow mustard powder
- ¼ cup parsley, chopped
- 1/3 cup organic celery, diced
- 1/3 cup Bubbies sweet pickles, diced
- 2 tablespoons green onion, chopped
- ¼ teaspoons sea salt
- ½ teaspoons black pepper, freshly ground
- 1 tablespoon fresh lemon juice
Drain tofu completely and crumble into large bowl.
Add remaining ingredients for tofu egg salad. Combine well and refrigerate for up to 1 week.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.