California Avocado Eggless Egg Salad - California Avocados
This vegan take on the classic egg salad with diced California Avocado and crumbled tofu is creamy, cool, quick, and easy to assemble.
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Cooking tools:
- Potato masher
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Paper towel
Ingredients
- 1 (14-oz) block extra firm tofu, drained and patted dry
- 3 ripe, Fresh California Avocados, seeded, peeled and diced
- 1/4 cup fresh lemon juice
- 1/4 cup vegan mayonnaise
- 1 cup finely diced red onion
- 1/4 cup minced chives
- 2 Tbsp. fresh minced dill
- 1 tsp. smoked paprika
- 1/4 tsp. Himalayan black salt, or to taste
- 1/2 tsp. fresh black pepper, or to taste
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