Vegan Egg Salad

Vegan Egg Salad

• 1 package (14oz) Nasoya firm tofu, drained and liquid squeezed out between palms briefly
• 5 stalks of celery, chopped fine
• 1/2 cup carrots, chopped fine
• 1 cup scallions, chopped (I usually end up using the whole bunch)
• 1/2 cup of Vegenaise vegan mayonnaise
• 1/4 cup of dijon mustard
• 1 tsp celery seed
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 4 tbsp nutritional yeast
• 1 tsp agave
• 1 tbsp apple cider vinegar

With your fingers, crumble the tofu into a medium sized bowl.

Stir in all the chopped veggies and mix well.

Stir in all the rest of the ingredients and chill in the fridge before serving. I like toasting some Ezekiel toast and serving the vegan egg salad sandwich open-faced.

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