Vegan Egg Salad

Name: Vegan Egg Salad
Ingredients: 1 Block organic firm tofu (pressed and crumbled to resemble mashed up egg); 1 TBSP Vegan mayo; 1 TBSP TJ’s Dill Pickle Mustard (this is a Summer only item, sub regular mustard if you don’t have it); 1 TSP Nutritional yeast; ½ TSP TJ’s onion salt; ½ TSP Garlic powder; ½ TSP TJ’s Green Goddess seasoning; ½ TSP Dried dill weed; ¾ TSP Black salt (This will give you that “eggy” taste. A little goes a long way and can be found online or in Indian/Asian markets); ¼ TSP Turmeric; 1/8 TSP Smoked paprika; Salt and Pepper to taste; 1 medium/large dill pickle, diced small (I prefer cold pickles over shelf-stable ones. I like Grillo’s and Sonoma Brinery Manhattan style pickles); 4 TBSP pickle juice (this is a secret of my mom’s and I think it adds a nice kick)

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Delightful vegan egg salad made with tofu, low in carbs and calories, packed with nutrients, and ready in minutes. Perfect for workday lunches.

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Ingredients

1 Block organic firm tofu (pressed and crumbled to resemble mashed up egg)
1 TBSP Vegan mayo
1 TBSP TJ’s Dill Pickle Mustard (this is a Summer only item, sub regular mustard if you don’t have it)
1 TSP Nutritional yeast
½ TSP TJ’s onion salt
½ TSP Garlic powder
½ TSP TJ’s Green Goddess seasoning
½ TSP Dried dill weed
¾ TSP Black salt (This will give you that “eggy” taste. A little goes a long way and can be found online or in Indian/Asian markets)
¼ TSP Turmeric
1/8 TSP Smoked paprika
Salt and Pepper to taste
1 medium/large dill pickle, diced small (I prefer cold pickles over shelf-stable ones. I like Grillo’s and Sonoma Brinery Manhattan style pickles)
4 TBSP pickle juice (this is a secret of my mom’s and I think it adds a nice kick)