Name: Tofu “Egg” Salad
Ingredients: 6 ounces very firm tofu or nigari tofu; 1 scallion, finely minced (include the green part); 3 tablespoons grated carrot; ¼ cup finely minced celery; ¼ cup finely minced red bell pepper; 2 tablespoons toasted sunflower seeds; 2 tablespoons mayonnaise; ¼ teaspoon salt (or to taste); Freshly ground black pepper

Editor's Note: Here's a conundrum for you. If you can't eat eggs, but have a taste for egg salad, what should you do? Try this recipe for Tofu “Egg” Salad, of course! This recipe is easy to make and only has three steps to it — really! This make-ahead tofu egg salad recipe is perfect for lunch or a light dinner. You can serve it on a bed of mixed greens or on your favorite hearty sandwich roll. You'll love the hearty texture and crispy crunch of this recipe, as it is loaded with a generous portion of fresh vegetables. If you're looking for a new and easy vegetarian recipe to try, then put this tofu egg salad at the top of the list!  Surprisingly similar to the real thing! Serve this as you would regular egg salad—in a sandwich (on whole-grain bread or in a whole-wheat pita), or on a bed of greens, accompanied by olives, tomatoes, and fresh, raw vegetables.  This keeps for up to 5 days in a tightly covered container in the refrigerator.

Tofu “Egg” Salad

very firm tofu or nigari tofu

scallion, finely minced (include the green part)

carrot

celery

red bell pepper

toasted sunflower seeds

mayonnaise

salt (or

black pepper

 Cut the tofu into tiny dice and transfer to a medium-size bowl.

 Add the remaining ingredients and mix gently.

Tofu “Egg” Salad

Author : Mollie Katzen, Walter Willett

Ingredients

Instructions

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