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Tofu "Egg" Salad

Servings 8 servings
Prep Time 35 minutes

Ingredients

  • 12 ounces firm organic tofu, drained and crumbled
  • 2/3 cup Veganaise Original
  • ¼ teaspoon 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 teaspoon sea salt
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon 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.