Tofu Egg Salad

 

Tofu Egg Salad

Tofu Egg Salad

Servings:*

8 1/4-cup servings

Ingredients

  • 12 ounces firm organic tofu, drained and crumbled
  • 2/3 cup Veganaise Original
  • 1/4 teaspoon Lunds & Byerlys Cayenne pepper
  • 2 teaspoons Lunds & Byerlys turmeric
  • 2 1/2 teaspoons Lunds & Byerlys mock chicken broth powder
  • 1/4 cup parsley, chopped
  • 1/3 cup organic celery, diced
  • 1/3 cup Bubbie's Sweet Pickles, diced
  • 2 tablespoons green onion, chopped
  • 1/4 teaspoon Lunds & Byerlys sea salt
  • 1/2 teaspoon Lunds & Byerlys 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.

Chef’s tip

Optional serving ideas:  Serve over a bed of spring greens, whole grain bread, or whole grain rice cakes.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.