Vegan Egg Salad

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

6 oz. extra-firm silken light tofu

1½ cups ½-inch cubes peeled potatoes, cooked

½ cup chopped celery

½ of a small onion, chopped (¼ cup)

¼ cup sliced radishes

2 tablespoons soaked raw unsalted cashews (see tip in intro)

1 tablespoon nutritional yeast

2 teaspoons yellow mustard

⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice

Freshly ground black pepper, to taste

Paprika

Red leaf lettuce leaves

4 crispbread crackers

Directions at forksoverknives.com

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