Vegan Egg Salad (Tofu Egg Salad)

sarahsvegankitchen.com

katdr

1 (14 oz) block firm or extra-firm tofu divided

2 green onions finely sliced, or ~2 tablespoons finely diced red or white onion

1 to 2 tablespoons fresh dill finely chopped

1 stalk celery finely diced

½ cup vegan mayo

1 to 2 tablespoons Dijon mustard to preference

½ teaspoon black salt (kala namak)

black pepper to taste

⅛ teaspoon turmeric optional, for color

juice of ½ lemon optional

Directions at sarahsvegankitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer