In spite of the terrible combination of sun and mayonnaise, egg salad sandwiches and lazy summer days seem to go together. Here’s a vegan alternative that will keep your taste buds happy and your tummy full.
Ingredients
1/2 cup Veganaise
1 celery stalk, rinsed, sliced down center lengthwise and finely chopped
1 TBL fresh chives, finely chopped
1 TBL fresh parsley, finely chopped
1 1/2 TBL Dijon mustard
1/8 tsp tumeric or curry powder
1 lb tofu extra firm (remove from package, rinse and wrap in paper towel to remove excess liquid)
In a medium size bowl, add all ingredients except tofu and mix together.
Crumble in tofu and mix gently to combine. Salt and pepper to taste.
Refrigerate 1/2 hour prior to serving. Serve as a sandwich, in a wrap, or with crackers.
Tip: Add in any finely chopped fresh veggies of your choice (colorful bell peppers) and a sprinkle of ground flaxseed before crumbling in tofu.
