Vegan Tofu “Egg” Salad

Ingredients:

2 cups (1 pound) organic, non-GMO firm tofu

3 cups finely chopped celery

2 tablespoons diced pimento

2 tablespoons finely chopped red onion

2 tablespoons minced parsley or 3 cups minced green onions

1 tablespoon nutritional yeast flakes

½ teaspoon sea salt

½ teaspoon onion powder

3 teaspoons each of turmeric, celery seed, and garlic powder (or 1 fresh clove, crushed)

Soy mayonnaise and lemon juice, to taste.

Directions:

Mash tofu in a bowl with a fork.

Add celery, onion, parsley, pimento, yeast flakes, and seasonings.

Fold in just enough soy mayo and lemon to moisten.

Let sit in the refrigerator for a few hours before serving to allow flavors to blend.

Published in The Journal of Health Healing volume from Ten Talents Cookbook. Used with permission. Note: Ten Talents is an amazing, award-winning vegetarian cookbook. It was one of the first plant-based cookbooks sold. You will want your own copy!

For other “egg” recipes and articles, click on these links:

Are Eggs Healthy for You?

https://staging.wildwoodhealth.com/something-better-than-eggs/

https://staging.wildwoodhealth.com/delightful-eggless-soy-souffle/

https://staging.wildwoodhealth.com/delicious-egg-free-sesame-flax-french-toast/

Disclaimer: The information in this article or recipe is general and educational in nature. Wildwood Sanitarium, its entities, or authors do not intend this information as a substitute for proper diagnosis, treatment, or counseling from a qualified medical provider who knows the person’s medical history and laboratory reports..

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