Vegan Tofu Egg Salad Recipe



1 Pkg Extra Firm Tofu
1/4 Cup Diced Red Onion
1/4 Cup Diced Carrot
1/4 Cup Diced Celery
1/2 Tsp Turmeric
1/4 Tsp Cumin
1 Tsp Dijon Mustard
Salt and Pepper


Crumble tofu into a large bowl. Add the celery, onion, carrot and spices and mix well. Add enough nayonnaise to completely moisten tofu, mix well. Cover with plastic wrap and put in the fridge for at least 1 hour. Serve on bread with lettuce and tomato.

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