Eggless Egg Salad
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.
Serves: Makes 1 3/4 cups
Prep Time: 10 min
Cook Time: 0 min
Ingredients
12.3 Ounce Package
Extra firm silken tofu
1/4 Cup
Tofu Mayonnaise
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
Directions
1
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.
A recipe for Tofu Mayonnaise can be found in Dips & Spreads.
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