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Vegan egg salad

(recipe in development)

Yields 1 to 1 1/4 cup, packed

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Crumble coarsely with fingers, into a medium large bowl:

plain tofu

medium-firm to firm, approx. 8 ounces (225 grams), well drained


Add:
2 tsp. nutritional yeast
2 tsp. fresh lemon juice
1 tsp. rice vinegar
1 tsp. dijon mustard
1 to 2 T. fresh mild-tasting chopped herbs or greens
    (i.e. chives, watercress)
1/4 tsp.black salt
1/2 tsp.turmeric
a few twists of freshly ground black pepper (about 1/8 tsp.)
2 to 4 T. vegan mayonnaise

Use a potato masher or immersion blender to partly mash and blend
(leave some small chunks).


Add, and combine evenly, with a spoon:
2 to 3 T. minced yellow or sweet onion
2 to 3 T. minced celery


Adjustments:
- Add a tablespoon (or more) of water and/or more mayonnaise,
   if a bit dry or not holding together enough.
- Add a pinch more of black salt (to taste).
- Add a pinch more of turmeric (for colour and/or taste).


Keep refrigerated.