Eggless Egg Salad
Prep: 10 minutes Chill: 2 hours
Serves:Makes 1 3/4 cups
By Mary McDougall
I have been making many variations of this salad for over 20 years. The only ingredients that have stayed the same are the tofu and the turmeric (needed for the yellow color). Feel free to experiment with other ingredients that you may like in your "egg" salad, such as pickle relish.
- 12.3 ounce package extra firm lite silken tofu
- 1/4 cup Tofu Mayonnaise (recipe in Dips & Spreads)
- 1/4 cup celery minced
- 1-2 green onions, finely chopped
- 2 tsp apple cider vinegar
- 1/2 tsp turmeric
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp dried dill weed
- 1/4 tsp salt
Place the tofu in a bowl and mash with a fork or bean masher until crumbled, but not smooth. Add remaining ingredients and mix well. Cover and chill at least 2 hours before serving.