When I decided to go vegan, one of the things I was worried about giving up was things like egg salad. Once I figured out how to veganize egg salad, I was so excited.
- Organic Extra Firm Tofu
- Garlic Powder
- Onion Powder
- Vegenaise (Vegan Mayonnaise)
- Yellow Mustard
Optional Ingredients that help kick it up a notch: Dill Weed or Creole Mustard
Take a block of tofu and dry out with a paper towel getting out excess water. Then hand crumble the tofu or dice into small chunks. Add dry spices. Then fold in mustard and mayo to lightly coat the tofu.
Makes 3 to 4 Servings
I like to serve it on vegan bread or with vegan crackers.
Perfect “Egg” Salad Sandwich:
Toasted whole grain bread with organic mixed greens, Claussen dill pickle slices, organic tomato slices, salt and pepper (the tomato slices), sprouts, and avocado slices.