THE BEST VEGAN “EGG” SALAD

THE BEST VEGAN “EGG” SALAD

DESCRIPTION

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it’s a great breakfast or lunch recipe.

INGREDIENTS

1. 2 blocks Medium-Firm Tofu, pressed*
2. 1 cup Cashews, soaked for at least 4 hours
3. ½ tsp Nutritional Yeast
4. 1 tsp Lemon Juice
5. 2 tsp Dijon Mustard
6. 1 tsp Distilled White Vinegar
7. 1 tbsp Fresh Chives, chopped
8. 1 ½ tsp Kala Namak (Black Salt)*
9. ¼ cup Filtered Water
10. Black Pepper, to taste
11. ¼ tsp Turmeric (Optional, for color)

INSTRUCTIONS

1. Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
2. To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
3. Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
4. Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

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