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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Egg-free egg salad!!! Recipe taken from Basic Vegetarian Cooking by Evelyn Raab Ingredients:
1/2 lb. (250 g) tofu, diced |
1/4 tsp (1 ml) turmeric |
1 stalk celery, minced |
1/4 small onion, minced |
1/4 cup vegan mayonnaise |
1 tsp. dijon or regular mustard |
1 salt and pepper to taste |
8 slices brown bread |
Directions:
1. The recipe in the book says to boil the tofu cubes for 5 minutes, but I just omit that and mix all the ingredients into a bowl and mix it up.
2. Spoon the egg salad onto bread or pitas or buns-whatever.
3. You can also add pickles or relish to it.
4. Or instead of putting in onion, you can put in some apple slices and some chopped almonds!
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