I’m so excited to share this one with you. Tofu Egg Salad. It’s so simple and delicious I think you’ll find it will quickly become a staple in your cooking! I also show you how to make some delicious sautéed tomatoes and kale to go with it to round out an epic weekend breakfast.
This is even a great one to meal prep. Just double or triple the recipe and keep it in the fridge for a few days.
It’s been well over 10 years since I’ve had eggs, but this brings me right back to sitting on the counter eating a fluffy egg salad on wonder bread. Haha! You will have to let me know your thoughts when you make it.
The Best Vegan Egg Salad Recipe:
1/2 block medium tofu (strained)
1/2 block soft tofu (strained)
1 stalk of celery (chopped)
3 tbsp of dill pickle (chopped)
2-3 tbsp green onion (chopped)
1 tbsp of vegan mayonnaise
1/2 tsp Kala Namak (black salt)
1/2 tsp Turmeric
1/2 tsp pepper (less or more to taste)
Put all the ingredients into a large mixing bowl
Time Stamps
0:00 – Intro
1:00 – Tofu ‘egg’ salad recipe
5:13 – Sautéed garlic and herb tomatoes
6:11 – Sautéed kale
7:40 – Plating the food
9:20 – Tasting the food
10:16 – Chewing more for better digestion
10:58 – Thanks for watching
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