I’m sharing my yummy eggless-egg-salad recipe today and hope you enjoy it as much as I do. I purchase a block of organic tofu each week, blend up a mixture of vegan egg salad, refrigerate it and enjoy it on healthy tortillas, bread (I like Food For Life’s, Ezekiel 4:9 brand) or crackers through the next 4 or 5 days. I’ve been so stuck on radishes lately, eating them daily, that I threw some into this week’s mixture.. and what do you know?! Yup – Y U M! IF radishes aren’t you’re thing, I suggest substituting with the onion of your liking instead.
So this is my new egg-less egg salad recipe, and it’s so simple.
Pulse just a few times, just enough to chop-up and combine ingredients. You may need to get a spatula and rotate the mash and pulse again (I usually do). You don’t want to “blend” it because that will make the mixture too creamy. This recipe is best chopped slightly, for that more course *eggie* texture from the tofu and crunch from the radish.
Eat, enjoy and refrigerate the rest for later!
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