Eggless Salad

This is just so yummy - I could eat it every day!



ingredients

  • 1 block firm tofu, about 200-250 grams, crumbled*

  • 2 celery stalks, finely chopped

  • 3 green onions, finely chopped

  • 1/2 cup Plant-based Mayo

  • 1 Tbs nutritional yeast

  • 2 tsp Djon mustard

  • 3/4 tsp black salt (kala namak - this gives it the “eggy” flavor but don’t use too much)

  • 1/2 tsp turmeric

  • 1/2 tsp black pepper

  • Optional: 1/4 cup dill, finely chopped



Instructions

  • Add the tofu, celery, onion and dill (if using) to a large bowl

  • Combine mayo, nutritional yeast, mustard and seasonings well and add veg and tofu bowl and mix well



Notes

  • *I like to use the 2- package WildWood Extra Firm tofu (which is actually not that firm - one needs it to be softish) and only use half the package for this recipe

  • Store leftovers in an airtight container for up to 5 days - I bet it will be eaten before way before that!

Adapted from and thanks to JackFruitfulKitchen