A delicious alternative to egg salad, this tofu egg-less salad recipe is the perfect filling for a vegan sandwich or to stuff in tomatoes or mound on mixed spring greens.

Tofu Egg-less Salad

Serves 2

Ingredients:

• 12 ounces firm tofu, pressed, drained, patted dry
• 1 green onion, finely chopped (green and white parts)
• 3 tablespoons finely chopped celery
• 1/4 cup vegan mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon paprika
• Salt and freshly ground black pepper to taste

Directions:

1. Place all ingredients in a bowl and mash together. Serve immediately or refrigerate for up to 3 days.

Cook’s note: If serving as a salad on greens, garnish with toasted almonds and raisins to give it a healthy crunch.

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