1 pound firm tofu, drained. (I usually put mine in a strainer with another bowl underneath for at least 1 hour in the fridge first)
1 Celery stalk diced
1 large carrot shredded (I have used baby carrots too & put them in the food processor or magic bullet with a couple quick pulses)
1/4 cup diced onion
1/2 cup red bell pepper diced
1/2 cup Veganaise
1/2 dill pickle minced or 1/8 cup dill pickle relish
1/2 tsp salt
1/8 tsp ground black pepper
1/2 tsp Tumeric
1/4 cup fresh chopped parsley
1 1/2 tsp Fresh Lemon Juice
1/2 tsp Garlic Powder
Place crumbled tofu into mixing bowl. Add the soy mayonnaise, lemon juice, garlic powder, salt, turmeric, and pepper, and stir well to thoroughly coat the tofu. Add the carrots, red pepper, celery, onions, dill pickle or relish, and parsley stir well to combine. Cover and chill for 1 hour to allow the flavors to blend (if you can wait that long it is sooo good! The color of the eggless egg salad will turn more yellow as it chills.
Serve with crackers.
- On toast.
- As a sandwich
- As a wrap with lettuce and tomato.
- Or eat it with a spoon!
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