Eggless Egg Salad Recipe

SERVES 4 | PREP TIME 10 MINUTES | CHILLING TIME AT LEAST 2 HOURS | 108 CALORIES | 10 GRAMS PROTEIN | 3 GRAMS CARBOHYDRATES | 7 GRAMS FAT

INGREDIENTS

2 tablespoons Vegenaise

1 tablespoon sweet relish

1 teaspoon distilled white vinegar

1 teaspoon mustard

1/4 teaspoon stevia or other natural sweetener

1/2 teaspoon ground turmeric

1/4 teaspoon dried dill

1 tablespoon dried parsley

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1 pound drained and crumbled low-fat extra-firm tofu

1 tablespoon chopped onion

2 tablespoons chopped celery

INSTRUCTIONS

STEP 1

In a medium-sized mixing bowl, add the Vegenaise, relish, vinegar, mustard, stevia, turmeric, dill, parsley, salt, and pepper and mix well.

STEP 2

In a separate bowl, add the tofu, onion, and celery and toss to combine. Pour the tofu mixture into the Vegenaise mixture and mix until well combined. Refrigerate for at least 2 hours before serving to let flavours combine.

Do you have any questions? Let me know in the comments below!