I was never even an egg salad person, but this eggless egg salad is so tasty and creamy! Greate in a wrap, on toast or like above, add it to salad for a Nicoise-style treat!
- Firm tofu, half of a block
- 1 tbsp turmeric
- 2 tbsp vegan mayonnaise
- 1/2 tsp dijon mustard
- 1 stalk of celery, finely chopped
- 1 dill pickle, finely chopped
- 2 tsp dill
- 1 tsp garlic powder
- Salt and pepper to taste
Directions: Add the tofu block into food process and pulse until broken down into small to moderate pieces. If you don't have a food processor, mash with a fork. Add tofu into a bowl along with remaining ingrediets and mid well. Add more mayonnaise as needed add into a container and refrigerate. The yellow colour will brighter up more as the mixture sits.
This recipe comes together in 10 minutes or less and stays fresh in the fridge for several days!