Eggless Egg Salad

Servings - 3 to 4

Main ingredient:

  • 1/2 block of firm tofu or 7 - 8 ounces

Place the tofu in a colander. Lay a plate on the tofu, then place something heavy like a can of tomatoes on top of the plate. 

Put the colander in the sink or in a large bowl. This process will get rid of some of the water in the tofu. Let the tofu drain for an hour. 

Now crumble the tofu in a mixing bowl and set aside.

Blend together the next 5 ingredients and add to the crumbled tofu.

  • 2 tablespoons mayonnaise - vegan, reduced fat, soy mayo or regular
  • 1 tablespoon prepared mustard
  • 2 teaspoons Bragg Liquid Aminos
  • 1/2 teaspoon turmeric
  • 1/2 - 1 teaspoon of liquid hot sauce, add according to your taste

Additional ingredients:

  • 2 tablespoons of chopped dill pickle slices OR 1 heaping tablespoon of sweet pickle relish
  • 1 or 2 chopped green onions, including all of the dark green part
  • 1/3 cup chopped celery
  • 2 teaspoons of chopped capers
  • fresh or dried dill to taste
  • Himalayan, or Real Salt to taste
  • freshly ground pepper to taste
  • dash of garlic powder, not garlic salt

Mix well and refrigerate. When making this salad, it is best made at least a couple hours or the day before eating.

Making a sandwich!

Use 2 slices of whole grain bread for each serving, spread the Eggless Egg Salad on a slice of bread... add a slice or two of tomato, sprinkle with a little salt, then add romaine lettuce, and finish off with another slice of bread. Optional ingredients...add some sliced sweet onion and a little hot sauce and you have a winner of a sandwich!