For those of you who don’t eat eggs, I thought I’d share my favorite vegan version of “egg” salad. This makes a great sandwich filling. I like it with salad leaves in an Ezekial Wholegrain Flourless Tortilla or between two slices of Ezekial Bread. It’s one of my favorite lunches.
Vegan Egg Salad
Ingredients
- 2 packs of tofu
- 1/4 cup of onion, very finely diced
- 1/4 cup of celery, very finely diced
- 1 cup Veganaise
- 1/4 cup nutritional yeast
- 1 tbsp dijon mustard
- 1/2 cup carrot, grated
- Salt and pepper to taste
Instructions
- Using your hands break up the tofu. Add the other ingredients and mix well. Enjoy!
This will keep for about 5 days in the fridge.
