Vegan Egg Salad — Plant Based Livin'

Name: Vegan Egg Salad — Plant Based Livin'
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.

View full recipe on www.plantbasedlivin.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedlivin.com.

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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)