Tofu No-egg Salad
Servings: 4
Ingredients
- 1 package extra firm tofu drain and press for at least 1 hour
- 4 tbsp vegan mayo
- 2 tbsp stone ground mustard
- 1/2 tsp celery salt
- 1-2 tbsp dill pickle juice
- 2 tsp dried dill
- pinch black salt omit and use sea salt if preferred
- pepper
Instructions
- Crumble tofu into a medium size bowl.
- Add vegan mayo, stone ground mustard, and yellow mustard to the tofu and stir with large spoon or spatula until well combined. If the mixture seems dry, add a little extra mayo.
- Next add celery salt, 1 tablespoon of the dill pickle juice, dried dill, salt & pepper to the tofu mixture and then stir until combined
- Taste and adjust seasoning as needed – add extra mustard, dill, salt & pepper to your taste
Notes
This recipe is best when it is made the day before using. Letting it sit overnight, once it is prepared, allows all of the flavors hang out and mingle together.