Vegan Egg Salad

Name: Vegan Egg Salad
Prep time: 15 min
Total time: 15 min
Ingredients: ¼ cup vegan mayonnaise; 1 teaspoon extra-virgin olive oil; 2 teaspoons Dijon mustard; 1 teaspoon capers; 1 teaspoon fresh lemon juice; 1 small garlic clove (minced); ¼ teaspoon turmeric; ¼ teaspoon sea salt; Freshly ground black pepper; 7.5 ounces extra-firm tofu (cut into ¼-inch cubes); Pinches of celery seed; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh chives; 6 slices of whole-grain sandwich bread; Watercress or spring greens (optional); Pickled red onion ( optional); Radish slices (optional)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 3

Author : Jeanine Donofrio

vegan egg salad

Instructions

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Step 1

In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.

Step 2

Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.

Step 3

Stir in the celery seed, dill, and chives. Chill until ready to serve.

Step 4

Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.

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