Growing up, I loved when my grandma would make me egg salad. After discovering what chickens endured to provide eggs, I couldn't eat it again. But I missed it horribly. So here is my version. I'll admit, this picture doesn't look appetizing, but I promise it actually is really yummy!
Andrea's Lazy "Egg" Salad
1 Package Firm Tofu (14 oz)
2-3 Stems Green Onions Chopped
2 Stalks Celery Chopped
5-6 Cornichons Chopped
1/4 Cup Vegenaise
1 Tbsp. Nutritional Yeast
Garlic Salt
Black Pepper
1 Package Firm Tofu (14 oz)
2-3 Stems Green Onions Chopped
2 Stalks Celery Chopped
5-6 Cornichons Chopped
1/4 Cup Vegenaise
1 Tbsp. Nutritional Yeast
Garlic Salt
Black Pepper
1. Press the tofu by wrapping it in a kitchen towel and putting something heavy on top of it until all the water comes out.
2. Cut the tofu into slices and in a bowl, combine the tofu and vegenaise. I use a whisk to kind of press it so it gets the consistency of egg.
3. Add in the nutritional yeast to thicken it up a little.
3. Add in the onions, celery, and cornichons.
4. Add a touch of garlic salt and pepper as needed.
2. Cut the tofu into slices and in a bowl, combine the tofu and vegenaise. I use a whisk to kind of press it so it gets the consistency of egg.
3. Add in the nutritional yeast to thicken it up a little.
3. Add in the onions, celery, and cornichons.
4. Add a touch of garlic salt and pepper as needed.
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