Eggless Salad

• Total time: – min
• Cook time: – min
• Prep time: – min

• 12 ounces extra-firm tofu
• 1 tbsp low sodium soy sauce
• 1 whole celery ribs, minced
• 1¼ tbsp nutritional yeast
• 1½ tbsp Dijon mustard
• 2 tbsp relish (dill pickle)
• ½ tsp turmeric
• ¼ tsp mild curry powder
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp black salt
• 2 tbsp vegan mayo (fat-free)

If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.

Chef's Note: I use the fat-free vegan mayo from The Happy Herbivore Cookbook .

Servings per batch: 6

• Calories: 63
• Fat: 2.80g
• Carbohydrate: 5.20g
• Dietary Fiber: 1.50g
• Sugars: 2.40g
• Protein: 6g