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Eggless Egg Salad
If your kids can’t eat eggs because of an allergy, or just don’t like
them, this is a healthy and great-tasting sandwich filling.
Ingredients
| 1 pkg | Tofu, extra-firm pressed | 400 g |
| 1/3 cup | Red onions, chopped | 80 ml |
| 1/3 cup | Celery, chopped | 80 ml |
| 3/4 - 1 cup | Mayonnaise (vegan type) | 180 - 250 ml |
| 1 tbsp | Dijon mustard | 15 ml |
| 1/4 tsp | Sea salt | 1 ml |
| 1/4 tsp | Freshly ground black pepper | 1 ml |
| 1 tsp | Turmeric | 5 ml |
Method
In a medium bowl, mash tofu until crumbly. Add remaining
ingredients and stir together until combined.
Spread on your favorite sandwich bread or refrigerate until
needed. Yields 4 - 6 servings.
