As the weather heats up and dinner moves outdoors, summer picnics become the solution. Eggless Egg Salad is perfect for al fresco dining because no cooking is required and the recipe comes together effortlessly in just a few minutes. I like serving it on endive leaves and cucumber rounds dressed up with edible flowers, but even on top of lettuce everyone will eat it up!
See me demonstrate how to make the recipe here.
Ingredients
1/4 cup green onion, finely sliced
2 stalks celery, finely diced
1 dill pickle, finely diced
1 package of extra firm tofu, drained
1/2 tsp turmeric
1/2 tsp sea salt
1/2 cup vegan mayonaise
1 Tbl Dijon mustard
1 tsp apple cider vinegar
salt to taste
Place green onion, celery, and pickle in a large bowl. Crumble tofu into small chunks on top of veggies. Sprinkle with turmeric and sea salt. Gently stir in vegan mayonaise, Dijon mustard and apple cider vinegar until color and texture resemble chopped eggs. Add more turmeric if it needs to be more yellow, but be careful not to add too much or it will turn a day-glo hue! Season with salt, as necessary.
