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Tofu Egg Salad

1 pkg. firm tofu, drained and rinsed
1/2 cup vegan mayonnaise, mixed with 1/4 tsp. lemon juice or cider vinegar
3 Tbsp. Dijon mustard
1/2-1 tsp. cayenne pepper
1/2 tsp. turmeric
2 Tbsp. chopped fresh Italian parsley
1 Tbsp. chopped fresh dill
1/2 cup diced scallions
Salt and freshly ground pepper, to taste

• Mash the tofu in a bowl, leaving some texture. Add the remaining ingredients. Mix until combined.
• Store in the refrigerator at least half an hour before serving.

Makes 4 servings

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    • Leah says:

      This was so good. The flavors of the mayo, turmeric, and dill blend like I didn’t expect! Pleasantly surprised.

    • Misa says:

      Wow, this was really good with a bunch of chopped celery mixed in!

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