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This 'Egg' Salad Sandwich Is an Easy and Nutritious Vegan Lunch
Ingredients
  • 1 package extra firm tofu, drained, rinsed, and pressed (395 g / directions below)
  • subheading: Mayo:
  • ⅓ cup raw cashews, soaked in hot water for 10 minutes (45 g)
  • ⅔ cup unsweetened non-dairy milk (any variety)
  • ⅓ cup tahini (80 g)
  • 3 tbsp nutritional yeast
  • 1 tbsp yellow mustard
  • 1 tbsp coconut aminos
  • 2 tsp apple cider vinegar
  • ½  tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp turmeric powder
  • ½ tsp salt
  • subheading: Everything else:
  • ½ cup celery, diced (50 g)
  • ¼  cup yellow onion, finely diced (40g)
  • 2 tbsp parsley, chopped (8 g / any variety)
  • ¼ tsp black salt (aka "kala namak" / can sub regular salt to omit eggy flavor)
  • Black pepper to taste
Steps
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