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Eggless Egg Salad




Source of Recipe


From "Vegan World Fusion Cuisine"






List of Ingredients



• 1 pound extra-firm tofu, crumbled
  
• 3/4 cup diced celery
  
• 1/2 cup diced red onion
  
• 1/2 cup vegan mayonnaise (recipe follows)
  
• 1 Tbsp minced dill (or 1/2 tsp dry)
  
• 2-1/2 tsp stone-ground mustard
  
• 1-1/2 tsp apple cider vinegar
  
• 1 tsp turmeric powder
  
• 1/2 tsp minced garlic
  
• Ground black pepper, to taste
  
• Sea salt, to taste
  
• 2-1/2 Tbsp soy sauce
  






Instructions



1. Combine all ingredients in a large mixing bowl and gently mix well. For additional flavor, allow to sit for a few hours before serving. (Great as a sandwich and wrap filling, or in stuffed tomatoes with a salad.)
   
   Makes 3 to 4 servings.
   
   ..........
   
   VEGAN MAYONNAISE
   
   • 2-1/4 cups safflower oil
   • 1 cup soy milk
   • 1 Tbsp maple syrup or agave nectar
   • 3/4 tsp sea salt, or to taste
   • 1/2 tsp Dijon mustard
   • 2 to 2-1/2 tsp apple cider vinegar (or freshly squeezed lemon juice)
   
   Combine all ingredients except vinegar or lemon juice in blender, blending until smooth. Slowly add vinegar or lemon juice until liquid thickens.
   
   Makes 3-1/2 cups.