Vegan Egg Salad for Everyone

1

ABOUT THE RECIPE:

This delicious vegan, egg-free spread beautifully replaces the traditional recipe.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 block (14 to 16 ounces) firm or extra-firm regular tofu, well-drained
½ cup firmly packed shredded carrots (peeling is optional)
1/3 cup of minced green olives, with pimentos or minced black olives
1 teaspoon Italian seasoning blend
3 heaping tablespoons vegan mayonnaise
1 rounded tablespoon Dijon or spicy brown mustard
1 rounded teaspoon mellow white miso (optional)
½ teaspoon smoked paprika
¼ teaspoon ground turmeric
1/8 teaspoon sea salt, plus more as needed
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put the tofu into a medium-sized bowl and mash using a potato masher or large fork until crumbly, but chunks of the tofu remain. Add the carrots, olives and Italian seasoning and stir to combine.

4

Put the vegan mayonnaise, mustard, optional miso, paprika, turmeric and salt into a small bowl and whisk to combine. Pour the mayo mixture over the tofu and stir to thoroughly coat the tofu, carrots and olives.

5

Taste and add some freshly ground black pepper and more salt, if desired. Cover and refrigerate until serving.

Ingredients

Directions

1

ABOUT THE RECIPE:

This delicious vegan, egg-free spread beautifully replaces the traditional recipe.

MAKES 4 SERVINGS

2

INGREDIENTS:

1 block (14 to 16 ounces) firm or extra-firm regular tofu, well-drained
½ cup firmly packed shredded carrots (peeling is optional)
1/3 cup of minced green olives, with pimentos or minced black olives
1 teaspoon Italian seasoning blend
3 heaping tablespoons vegan mayonnaise
1 rounded tablespoon Dijon or spicy brown mustard
1 rounded teaspoon mellow white miso (optional)
½ teaspoon smoked paprika
¼ teaspoon ground turmeric
1/8 teaspoon sea salt, plus more as needed
Freshly ground black pepper, to taste

3

INSTRUCTIONS:

Put the tofu into a medium-sized bowl and mash using a potato masher or large fork until crumbly, but chunks of the tofu remain. Add the carrots, olives and Italian seasoning and stir to combine.

4

Put the vegan mayonnaise, mustard, optional miso, paprika, turmeric and salt into a small bowl and whisk to combine. Pour the mayo mixture over the tofu and stir to thoroughly coat the tofu, carrots and olives.

5

Taste and add some freshly ground black pepper and more salt, if desired. Cover and refrigerate until serving.

Vegan Egg Salad for Everyone
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