1 block tofu (I use firm)
1/2 cup (or less, depending on taste) mayonnaise (soy mayo, if you want to keep it vegan, Duke’s, if you know what’s good for you)
Parsley (I get a bunch and add whatever looks right. Then, you can forget to use the rest and end up with nice dried parsley for later.)
1-2 diced pickles or 1/4 cp relish
1.5 T mustard
1-2 stalks chives, chopped
2 stalks celery, diced
2 cloves (or more) garlic, minced
salt to taste
1/4t turmeric
Mash all ingredients together - it's that easy!
In a bowl, add all ingredients, get a fork and mash away.
| Yield: | 3 servings | |||||||||
| Prep Time: | 0 hr 15 mins | |||||||||
| Cook Time: | 0 hr 0 mins | |||||||||
| Ready In: | 0 hr 0 mins | |||||||||
| Category: | Lunch & Snacks | |||||||||
| Main Ingredient: | Vegetables | |||||||||
| Cooking Method: | No Cook |
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| Special Diet: | Egg Free | Gluten Free | Kid Pleaser | Kosher | Lactose Free | Low Calories | Low Carb | Organic | Vegan | Vegetarian |
| Recipe Tags: | egg salad | egg free | gluten free | kid pleaser | ||||||
Chef's Note & Story
Usually, I use lettuce leaves to make little wraps (instead sandwiches). Keeps the calorie/carb count down.
