Vegan Egg Salad

Name: Vegan Egg Salad
Total time: 40 min
Ingredients: 6 oz. firm tofu; 1½ cups ½-inch cubes peeled potatoes, cooked and cooled; ½ cup chopped celery; ½ of a small onion, chopped (¼ cup); ¼ cup sliced radishes; 2 tablespoons soaked raw unsalted cashews (see tip in intro); 1 tablespoon nutritional yeast; 2 teaspoons yellow mustard; ¼ teaspoon sea salt; 2 teaspoons extra virgin olive oil (optional, learn more ); ⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice; Freshly ground black pepper, to taste; Paprika; Red leaf lettuce leaves; 4 crispbread crackers

www.forksoverknives.com

Vegan egg salad makes for a satisfying, healthy lunch or side dish, and with this tasty recipe, you won't miss the egg one bit. Try it today!

View full recipe on www.forksoverknives.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.forksoverknives.com.

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Ingredients

6 oz. firm tofu
1½ cups ½-inch cubes peeled potatoes, cooked and cooled
½ cup chopped celery
½ of a small onion, chopped (¼ cup)
¼ cup sliced radishes
2 tablespoons soaked raw unsalted cashews (see tip in intro)
1 tablespoon nutritional yeast
2 teaspoons yellow mustard
¼ teaspoon sea salt
2 teaspoons extra virgin olive oil (optional, <a href="#h-tips">learn more</a>)
⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
Freshly ground black pepper, to taste
Paprika
Red leaf lettuce leaves
4 crispbread crackers