Vegan "Egg" Salad Spread
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
1 block firm tofu2 Cups celery, chopped3/4 Cup onion, chopped2 tsp. apple cider vinegar1/4 tsp. salt1/4 tsp. pepper1/2 tsp. each: onion powder, mint flakes, parsley, tarragon1 tsp. dried dill2 Tbsp. dill pickle relish2 Tbsp. brown spicy mustard2 Tbsp. Nayonaise (or other vegan mayonaise)
Chop onion and celery using food processor to create small pieces. Put in large mixing bowl.
Add spices, nayonaise, mustard, relish, and vinegar in the bowl.
Remove tofu block from container and drain liquids. Wrap the entire block in paper towels and place on a plate. Gently press on the tofu to release excess water. Continue until it is dry to the touch. Break the block into about 4 smaller pieces and place in food processor. Chop until it has the consistency of diced eggs. (about 10 pulses with chopping blade).
Combine the tofu with all other ingredients and fold together until it is thoroughly mixed. Serve on toasted wheat bread with tomato and spinach. Enjoy!
Makes 10 1/2 C servings.
Number of Servings: 10
Recipe submitted by SparkPeople user 2GOVEG.
Add spices, nayonaise, mustard, relish, and vinegar in the bowl.
Remove tofu block from container and drain liquids. Wrap the entire block in paper towels and place on a plate. Gently press on the tofu to release excess water. Continue until it is dry to the touch. Break the block into about 4 smaller pieces and place in food processor. Chop until it has the consistency of diced eggs. (about 10 pulses with chopping blade).
Combine the tofu with all other ingredients and fold together until it is thoroughly mixed. Serve on toasted wheat bread with tomato and spinach. Enjoy!
Makes 10 1/2 C servings.
Number of Servings: 10
Recipe submitted by SparkPeople user 2GOVEG.
Nutritional Info Amount Per Serving
- Calories: 42.0
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 159.3 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 1.3 g
- Protein: 5.3 g
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