MAKES ABOUT 4 CUPS
One of our son’s favorites, this hearty Eggless Egg Salad fuels his energy for hours. It’s nutritious and high in protein. Take this salad on a picnic or eat it for a quick snack. You can put it on an open-face sandwich with sliced avocado and sprouts or scoop it on top of your favorite greens. It’s super good with crackers or pita, too!
2 blocks sprouted organic firm tofu
½ cup vegan mayonnaise, such as Vegenaise
⅓ cup nutritional yeast
½ cup diced celery
2 Tbsp. yellow mustard
1½ tsp. Spike seasoning
½ tsp. turmeric powder
½ tsp. Himalayan pink salt
1 Squeeze all of the liquid out of the tofu with a paper towel. In a medium-size bowl, mash the tofu with your hands until it is crumbly.
2 Add the vegan mayonnaise, nutritional yeast, diced celery, mustard, Spike, turmeric, and salt. Mix well.
3 Refrigerate in an airtight container for up to 1 week.