Vegan Tofu "Egg" Salad
Ingredients
- 14 ounces firm tofu
- 1/3 cup grated carrots
- 1/3 cup small dice red bell pepper
- 1/4 cup minced dill pickle
- 3 tablespoons toasted pepitas
Wet Ingredients:
- 1/4 cup vegan mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill pickle juice (liquid from the jar)
- 1 1/2 teaspoons dried dill
- 1/2 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- Sea salt, to taste
For Serving:
- Whole grain bread
- Tomato slices
- Avocado slices
- Lettuce
Instructions
- Drain the liquid from the tofu then press under a weighted plate for 10 minutes. Crumble the tofu, then place in a clean dish towel and gently squeeze out the excess liquid. Set aside.
- Whisk the wet ingredients until well combined.
- Gently fold the crumbled tofu with the "sauce" until evenly coated, then fold in the carrots, bell pepper, pickle, and pepitas. Taste, and adjust the ingredient amounts to suit your liking.
- Serve as is, or with bread, tomato, avocado, and lettuce, if you wish.