Dill & Parsley “Egg-Free” Salad

DESCRIPTION:

This plant-based “egg” salad is creamy, savory, and perfect for sandwiches, wraps, or on a bed of greens. It’s made oil-free and uses wholesome ingredients while capturing that classic egg salad flavor.

INGREDIENTS:

1-12oz, block of soy-free tofu, pressed and shredded
1/2 cup red onion, finely chopped
3 green onions, finely chopped
1/3 cup dill pickles or more to taste, chopped
1/2 cup celery, chopped
1/4 cup fresh dill, or more to taste, chopped
1/4 cup fresh parsley, or more to taste, chopped

MAYO SAUCE:

3/4 cup of my silken tofu vegan mayo
2 1/2 teaspoons Dijon mustard
2 teaspoons unfortified nutritional yeast
1 teaspoon kala namak (black salt) to taste
1/2 teaspoon turmeric
1 teaspoon pickle juice
2 teaspoon lemon juice

PREPARATION:

1-Press the tofu to release all the water.
2-In a large bowl, place your grater directly in the bowl and start shredding the tofu directly in the bowl, using the large side of the grater.
3-To that bowl add the green onions, red onions, celery, dill, pickles, parsley and mix. Set aside
4-In a small bowl add all the “mayo sauce”, and mix until creamy and well combined.
5-Once the “mayo sauce” has been combined, add that directly to the tofu mixture and mix everything until well combined. Taste and adjust seasonings.
6-Place in the refrigerator for at least 1 hour so the flavors are well incorporated.
7-Enjoy

CHEF´S NOTE:

Link to video: Click Here