Egg-less Egg Salad – Great for Summer!

I love this Egg-less Egg Salad ….its great for a side dish and fantastic in a sandwich or tortilla shell!  My version of this is adapted from Kris Carr’s awesome cookbook, Crazy Sexy Kitchen. Kris is someone I follow, I receive her weekly blog updates and have bought two of her cookbooks. I’ve just recently purchased her latest venture, her Crazy Sexy Love Notes. I pull a Love Note each morning as part of my morning routine, gets me in the right vibe for the day. Check out her website and support the awesome, and high energy work Kris is doing for the world. http://kriscarr.com/

Egg-less Egg Salad

What you will need:

This recipe can be easily doubled and will last in the fridge for a few days.

• 1 package of firm organic tofu (350 grams)
• 2 T finely chopped red onion
• 1/2 cup of Vegenaise (vegan mayonnaise)
• a medium carrot grated
• 2 T chopped cilantro
• 1.5 T chopped parsley
• 1 chopped dill pickle (optional)
• 1/2 T Dijon mustard
• 2 T nutritional yeast
• 1 t curry
• 1 t cumin
• salt and pepper to taste
• Some type of bread, bun or tortilla

Method

Drain and press tofu to remove most of the excess water

Crumble tofu into medium sized bowl

Add Vegenaise and mix well

Add all other ingredients and put in fridge for 1/2 hour so the flavours can mix together.

Serve as a side, on a bun, tortilla or as a sandwich!

Enjoy!