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Whole Food Plant Based and Oil Free Egg Salad

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

  • 1 package firm tofu 14oz. / 397g
  • 1/2 cup celery about 1 stalk, chopped
  • 1/4 cup red onion 35g, diced
  • 1 tablespoon fresh parsley chopped

Sauce

  • 1 ripe avocado do this by leaving the avo in it's shell, and then scoop it out, pit taken out, cut into cubes
  • 2 teaspoons yellow mustard
  • 1 tablespoon nutritional yeast 10g
  • 1 tablespoon apple cider vinegar 15ml
  • 1 tablespoon water 15ml
  • 1/2 teaspoon sea salt

Instructions

  1. Place the tofu in a large bowl and mash it with a fork until there are no big pieces.
  2. Add celery, red onion and parsley.
  3. In a separate smaller bowl, make the sauce by adding all the sauce ingredients and stir until smooth. You might have to mash with a fork to get the avocado creamy.
  4. Pour the sauce over the tofu mixture and stir until everything is combined.
  5. Add salt and pepper to taste if needed.