Creamy, Crunchy Vegan "Egg" Salad with Tofu
Serves 420 mins prep0 mins cook
Egg salad turned vegan! Crumbled firm tofu soaks up the flavors of creamy mayo, crunchy vegetables, lots of fresh herbs, and curry powder. This recipe is quite versatile, so feel free to change up the herbs and spices to your liking.
0 servings
What you need
cup celery
cup vegan mayonnaise
tbsp scallion greens
tbsp dried dill
tbsp fresh parsley leaves
tsp curry powder
tbsp capers
tbsp apple cider vinegar
tsp dijon mustard
tsp kosher salt
Instructions
0 Break the tofu into large chunks. Place in a clean kitchen towel and twist to squeeze out excess liquid. 1 Crumble the dry tofu in a large bowl. Add the remaining ingredients and mash everything together with a fork. 2 Taste, adding more salt, spices, herbs, or vinegar if you feel the salad needs it. 3 Serve right away or chill for a day or two to allow the flavors to blend.View original recipe