Vegan Eggless Egg Salad

Name: Vegan Eggless Egg Salad
Ingredients: mori-nu extra firm tofu (one 10.5oz package); 1 teaspoon apple cider vinegar; 1 teaspoon agave nectar (or any type of sweetener); 2 teaspoons prepared mustard; 1/2 cup vegan mayonnaise (or your favorite vegan mayo); 1/2 teaspoon turmeric; 1/2 teaspoon nutritional yeast; 1 tablespoon fresh parsley, minced; 1 tablespoon carrot, minced; 2 tablespoons white onions, minced, can use red onion; 2 tablespoons minced celery or 1/2 teaspoon celery seed; paprika (optional); cayenne pepper (optional); black pepper and sea salt

14 ingredients

6 steps

Ingredients

mori-nu extra firm tofu (one 10.5oz package)
1 teaspoon apple cider vinegar
1 teaspoon agave nectar (or any type of sweetener)
2 teaspoons prepared mustard
1/2 cup vegan mayonnaise (or your favorite vegan mayo)
1/2 teaspoon turmeric
1/2 teaspoon nutritional yeast
1 tablespoon fresh parsley, minced
1 tablespoon carrot, minced
2 tablespoons white onions, minced, can use red onion
2 tablespoons minced celery or 1/2 teaspoon celery seed
paprika (optional)
cayenne pepper (optional)
black pepper and sea salt

Directions

1

Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
2

In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
3

Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
4

Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
5

Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
6

The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!