Vegan Eggless Egg Salad Recipes

Steps:

• Slice one-third of the tofu and mash in a bowl.
• Add the other ingredients in whatever order you wish.
• I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
• Enjoy on rye bread or on crispy crackers.
• Bon appetite!

Steps:

• Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
• In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
• Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
• Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
• Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
• The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!