Vegan Tofu (“Egg”) Salad

I rarely have an issue with eating the same meal for lunch and supper but sometimes I like a little variety, and other times, on hot days like today, I don’t feel like a hot meal.

This tofu egg salad sandwich is an easy, filling, and tasty lunch substitute on these days, and super quick to make, about 10 minutes total.

Ingredients

  • 14oz block of extra firm tofu, pressed and mashed/crumbled
  • 2 stalks celery finely chopped
  • handful of red onion, finely chopped (I took 3 slices from half an onion and chopped that)
  • a couple green onions, finely chopped
  • 2 Tbsp vegenaise
  • 1.5 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1/4 tsp turmeric (more if you want your salad to be yellow)
  • salt, pepper, and dried dill to taste

Directions

  • Add tofu, celery, and onions to a bowlIMG_8686
  • In a separate bowl mix together vegenaise, mustard, apple cider vinegar, turmeric, salt, pepper, and dillIMG_8689IMG_8690
  • Mix the dressing with the tofu and onions
    IMG_8692

    IMG_8694
  • Taste. Adjust accordingly.
  • Put it on your favourite bread (I used super fresh grainy, seedy whole wheat) and serve up with some baby dills
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