Vegan "Egg" Salad

Name: Vegan "Egg" Salad
Total time: 600 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 Package Silken Tofu; Pinch Kala Namak (Black Himalayan Sea Salt); Fresh Ground Pepper; Pinch Salt; Dash Onion Powder; Dash Garlic Powder; 1/2 Can Black Olives; 3 Tbsp Free-From Vegan Mayo; 2 Tbsp Dijon Mustard

Ashley @cook_9230530

This egg salad is a favourite from my childhood, and one of the things I missed the most when I went vegan. I've finally created a recipe that is almost indistinguishable from the original!

Ashley @cook_9230530

This egg salad is a favourite from my childhood, and one of the things I missed the most when I went vegan. I've finally created a recipe that is almost indistinguishable from the original!

Saved

Ingredients

10 Minutes

2 servings

1 PackageSilken Tofu
PinchKala Namak (Black Himalayan Sea Salt)
Fresh Ground Pepper
PinchSalt
DashOnion Powder
DashGarlic Powder
1/2 CanBlack Olives
3 TbspFree-From Vegan Mayo
2 TbspDijon Mustard

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Steps

10 Minutes

1

Cube the tofu into very small pieces.
2

Toss tofu with the Kala Namak and some pepper.
3

Take about 1/3 of the tofu and blend with dijon mustard, salt, onion powder and garlic powder.
4

Crush the black olives slightly.
5

Mix all ingredients with the vegan mayo. Add more salt & pepper to taste.
6

Serve on toast.