Vegan "Egg" Salad
- Number of Servings: 1
Ingredients
1 lb firm tofu, frozen and then thawed1 stalk celery, diced1/4 medium red onion, chopped1 small carrot, finely chopped1/2 cup soy mayonnaise2 tbsp Braggs or soy sauce1/2 tsp lemon juice or vinegar1/2 - 3/4 tsp kelp powder
1. Thaw tofu, squeeze the excess moisture out and crumble it into small pieces.
2. In a medium bowl, combine the tofu, celery, onions, and carrot. Stir in the mayonnaise, Braggs (soy sauce), lemon juice, and kelp and mix together well.
Makes 4 servings (approx. 6oz each.)
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
2. In a medium bowl, combine the tofu, celery, onions, and carrot. Stir in the mayonnaise, Braggs (soy sauce), lemon juice, and kelp and mix together well.
Makes 4 servings (approx. 6oz each.)
Reprinted with permission from HOW IT ALL VEGAN! by Tanya Barnard and Sarah Kramer (www.GoVegan.net) Arsenal Pulp Press.
Nutritional Info Amount Per Serving
- Calories: 265.1
- Total Fat: 16.0 g
- Cholesterol: 7.5 mg
- Sodium: 2,063.0 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 3.6 g
- Protein: 20.4 g
Member Reviews