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Egg-less Egg Salad Recipe

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This recipe for Egg-less Egg Salad, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Andrea Iazzetto

Category:
Category:

Ingredients:  
Ingredients:  
14 oz pkg extra firm tofu (frozen and then thawed, drained and grated)
1/2 cup vegan mayo (or mayo of your choice)
1 tablespoon of chopped fresh parsley
2 tablespoons chopped green onions
1 teaspoon garlic powder
3/4 teaspoon sea salt
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon thyme
1 1/2 tablespoon yellow mustard
1 1/2 tablespoon sweet relish

Directions:
Directions:
Freeze and then thaw tofu (This normally takes 2-3 days so do this in advance)

1. Drain tofu and squeeze out excess water

2. Use hands or a cheese grater to crumble tofu into a large mixing bowl

3. Combine all other ingredients into the bowl with tofu and stir to combine

4. Chill for 20-30 mins and Enjoy!

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Nick and I have been eating vegetarian for almost two years now. Back in May we decided to go vegan for 30 days and we have continued to live a vegan/vegetarian lifestyle. This has become a new staple meal in our home. It is so tasty and exactly like real egg salad just without the egg.

 

 

 

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