Even though I have been a vegan for 10 years, every now and then I get a hankering for egg salad. It happened today…..Here I am, just going about my day, then out of nowhere, boom, I get tunnel vision and have to satisfy this craving.
So when lunch time rolled around I headed to the kitchen to make my version of what I remembered so fondly as a lunch staple growing up. This recipe is so great because most people I feed it to can’t tell the difference, and if you are new to veganism it’s good to have some familiar flavors to fall back on.
I served it up on some thick sliced bread with ripe tomatoes and basil leaves for that extra added summer appeal:)
1 8 oz. block of tofu, crumbled
1/2 Tbsp. Tumeric
1 tsp. Indian Black salt (sulfer salt)
1 Tbsp. Lemon juice
4 stalks of celery, minced
1 small red onion, minced
1 lead of kale, chopped
1/2 – 3/4 cup Vegan mayo
Sea salt & black pepper
2. Add the tumeric, lemon juice and black salt. Mix well. Taste it, make sure it has a eggy sulfer taste to it.
3. Add in the celery, onion, kale, mayo, sea salt and pepper. Mix. Mound on bread, dive in.
That’s it! Easy, healthy, delicious….what more could you ask for??!!
If you have extra, no worries It will last for a week in the refrigerator.
Xox, Vegan Yogi Chef
For more healthy, whole food plant based recipes click on the link below👇👇👇👇