Vegan Tofu “Egg” Salad
2 cups (1 pound) organic, organic, non-GMO firm tofu
3 cups finely chopped celery
2 tablespoons diced pimento
2 tablespoons finely-chopped red onion
2 tablespoons minced parsley or 3 cups minced green onions
1 tablespoon nutritional yeast flakes
½ teaspoon sea salt
½ teaspoon onion powder
3 teaspoons each of turmeric, celery seed, and garlic powder (or 1 fresh clove, crushed)
Soy mayonnaise and lemon juice, to taste.
Mash tofu in bowl with a fork.
Add celery, onion, parsley, pimento, yeast flakes, and seasonings.
Fold in just enough soy mayo and lemon to moisten.
Let sit in refrigerator for a few hours before serving to allow flavors to blend.
Published in The Journal of Health Healing volume from Ten Talents Cookbook. Used with permission. Note: Ten Talents is an amazing, award-winning vegetarian cookbook and was one of first plant-based cookbooks sold. You will want your own copy!
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Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.