Ingredients: |
Ingredients: 1 block firm tofu, drained
1/3 cup vegan mayonnaise (my favorite brand is Pesto Vegenaise)
1/2 tsp lemon juice
1/2 stalk celery, diced
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp mustard
dash paprika for garnish (optional)
chopped dill pickles (optional)
2 carrots (sliced via mandolin or chopped)
1 onion (chopped and soaked in cold water to remove the bitter strong onion taste)
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Directions: |
Directions:In a bowl, mash the tofu to the constency you prefer.
slowly fold in the vegainaise, spices and chopped veggies.
Sprinkle with paprika
Serve on toasted bread, or spread on crackers.
Can be scooped as the main ingredient on salad or as lettuce wraps.
Keeps for a week in the fridge and very versatile.
To save time, chop all veggies in the food processor (although you may want to omit onion in this case, as a food processor can make onion bitter)
This is a great food that's easy to make and keeps a long time, adding an extra protein boost to any meals on the go. |
Personal
Notes: |
Personal
Notes: This was first made by a friend of mine, Jolinda Hackett. I later had another friend make it with chicken, but use lots more veggies than I was used to. It turned into a rick savory coleslaw-style when my friend Kathy Nathan created it. It was a fantastic way to get veggies in an unusual way. The food processor or mandolin definitely helps make this a breeze.
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This recipe for Eggless Salad is from