There are many of us who enjoy cooking for family and friends. But sometimes you may have a guest with diet restrictions like he or she being vegan. To some this is a challenge well accepted! And this is where this recipe for vegan “egg" salad comes in. It’s great with pita chips, tortilla chips or to make an “egg" salad sandwich.
- 8 oz. extra firm tofu
- 1 rib celery
- 2 Tbsp. parsley leaves
- 1/4 medium white or yellow onion
- 1/3 cup veganaise
- 1 tsp. mustard
- 1 Tbl. nutritional yeast
- 1 tsp. salt, plus more to taste
- 1 tsp. turmeric
- 1 pinch cayenne pepper
- 1 tablespoon Pure Hawaiian Spirulina
Drain the tofu and dry the exterior with a paper towel. Crumble into very small pieces and set aside in a small bowl.
Clean and trim the celery rib and chop into a small dice. Roughly chop the parsley leaves and grate the onion into the bowl, using a cheese grater...
Add all of the ingredients, including the tofu, to your mixing bowl and mix with a spoon to combine.
Put half of the mixture in a food processor and process until fairly smooth. Add back to the mixing bowl and mix everything together. Store in a covered container in the fridge for up to 1 week.
Taste and season with salt as needed.
Makes 2 cups, easily scalable