Egg Salad, Without the Egg!
Perfect for those hot sunny days at a BBQ or picnic, this vegan eggless “egg” salad appeals to even non-vegans!
Equipment:
- Medium-large bowl
Ingredients:
- Celery (chopped): 2 stalks
- Dried dill: 1/2 Tsp
- Stone ground mustard: 3 Tbsp
- Onion (chopped): 3 Tbsp
- Fresh parsley (chopped): 2 Tbsp
- Dill relish: 3 Tbsp
- Medium grade tofu (pressed and drained): 1 package, 14 oz
- Agave nectar: 1 Tsp
- Vegan mayonnaise: 3/4 of a 16 oz jar
- Lemon juice: 2 Tbsp+1 Tsp
- Salt and pepper: To taste
Directions:
- Mash tofu well in the bowl
- Mix in dried dill, parsley, onion, and celery
- Mix in dill relish, agave, lemon juice, salt, pepper, and mustard
- Mix in mayonnaise
This egg salad can also be used for “egg” salad sandwiches or as a topping to a vegan hamburger! Get creative, this recipe is extremely versatile!
if it does not have eggs in it why call it egg salad?
Hi Myrna,
Because we do occasionally miss the taste of Egg salad being Vegan. We all have our guilty cravings, and this one is for the vegan egg salad lovers out there!
VM
Well, this sounds delicious…I recently went vegan and have been missing the liberty of eating eggs that vegetarians get. Thanks for the recipe! I think I might just try it for lunch