Tofu “Egg” Salad

Tofu

Tofu "Egg" Salad

Servings:*

8 servings

Ingredients

  • 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

Directions

  1. Drain tofu completely and crumble into large bowl.

  2. 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.