Vegan Egg-less Salad
Enjoy my vegan recipe for delicious egg and olive salad. Eat on top of greens or in a sandwich. I especially enjoy this as a sandwich using Ezekiel Bread with greens and a tomato. YUM! I changed up this China Study Cookbook recipe and made it my own. Try my a version below and try the original from one of my fave cookbooks: The China Study Cookbook!
14 ounces extra-firm tofu, drained and very well patted dry to get as much water out as possible.
1/2 of a white onion, diced
1/4 cup Veganaise (use to your preferred consistency)
2 tsp dill relish
2 celery stalks, diced
1 tsp rice vinegar
1 tsp ground mustard
1 tsp turmeric
1/2 tsp black salt (black salt adds an "eggy" flavor)
1/4 cup green olives chopped
1. In a large salad bowl crumble the tofu. I like to use my hands to mash it up. Add the rest of ingredients and mix thoroughly.
2. Refrigerate or enjoy immediately over greens or in a sandwich with lettuce and tomato!
Let me know if you make this! Are you trying on a plant-based lifestyle? Let me hear from you!
Rise & Shine,
Peg Haust-Arliss, LCSW-R, CHHC
Therapist, Author, Coach