This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it’s a great breakfast or lunch recipe. Lunch Side Dish, Lunch Dessert, Lunch Recipes, Lunch Ideas, Lunch Appetizer, Lunch
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Yield: 2 Servings
Ingredients: 2 blocks Medium-Firm Tofu, pressed* 1 cup Cashews, soaked for at least 4 hours ½ tsp Nutritional Yeast 1 tsp Lemon Juice 2 tsp Dijon Mustard etc.
Instructions:
First step, Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
Step 2, To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
Next step is, Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
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