Ingredients:
2 cups (1 pound) 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.
Directions:
Mash tofu in a 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 the 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. It was one of the first plant-based cookbooks sold. You will want your own copy!
For other “egg” recipes and articles, click on these links:
https://wildwoodhealth.com/are-eggs-healthy-for-you/
https://wildwoodhealth.com/something-better-than-eggs/
https://wildwoodhealth.com/delightful-eggless-soy-souffle/
https://wildwoodhealth.com/delicious-egg-free-sesame-flax-french-toast/
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