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Tofu Egg Salad

Servings 8 1/4-cup servings
Prep Time 30 minutes

Ingredients

  • 12 oz firm organic tofu drained and crumbled
  • 2/3 cup Veganaise Original
  • 1/4 tsp Lunds & Byerlys Cayenne pepper
  • 2 tsp Lunds & Byerlys turmeric
  • 2 1/2 tsp 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 tbsp green onion chopped
  • 1/4 tsp Lunds & Byerlys sea salt
  • 1/2 tsp Lunds & Byerlys black pepper freshly ground
  • 1 tbsp fresh lemon juice

Instructions

  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.

Recipe Notes

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