Ingredients for Vegan Eggless Egg Salad
- 1 (14 ounce) package extra firm tofu
- 2 tablespoons apple cider vinegar
- 1 1/2 teaspoons agave nectar
- 1 tablespoon prepared mustard
- 1/2 cup vegan mayonnaise
- 1/2 teaspoon turmeric
- 1/4 cup nutritional yeast
- 1/4 cup fresh parsley, chopped
- 1/4 cup shredded carrot
- 1/4 cup finely diced white onions
- 1/4 cup finely diced celery
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- chickpeas
- dill
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How to Make Vegan Eggless Egg Salad
- Combine all ingredients in a medium-sized bowl.
- Mash the chickpeas with a fork until desired consistency is reached (chunky or smooth).
- Stir in the vegan mayo, mustard, celery, onion, and dill.
- Season generously with salt and pepper to taste.
- Chill for at least 15 minutes in the refrigerator to allow flavors to meld.
- Serve on bread, in pita pockets, or enjoy as a dip with crackers or vegetables.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
8g
Fat
5g
Carbs
2g