Eggless Salad
Author: Lindsay Nixon
Recipe type: Salad
Cuisine: American
- 12 oz extra-firm tofu
- 1 tbsp low-sodium soy sauce
- 1 celery stalk, minced
- 1.25 tbsp nutritional yeast
- 1.5 tbsp Dijon mustard
- 2 tbsp dill relish
- ½ tsp ground turmeric
- ¼ tsp mild yellow curry powder
- ¼ tsp granulated garlic powder
- ¼ tsp granulated onion powder
- ½ tsp black salt (can sub sea salt, but taste will be a little different)
- 2 tbsp vegan mayo
- generous dash of paprika
- black pepper, to taste
- Crumble tofu in bowl, then add remaining ingredients and stir well to combine.
- Taste and adjust spices as necessary.
- This eggless salad will keep in an airtight container in the fridge for about a week.
Recipe by Super Veggie Mom at https://superveggiemom.com/recipe/vegan/eggless-salad/
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