Friday, August 10, 2007

Eggless Egg Salad

1 pkg. firm tofu
3 tbsp. veganaise
1/4 tsp. honey
1/8 tsp. salt
1/4 tsp. turmeric
1/8 tsp. dry mustard
2 tbsp. sweet pickle relish
2 tbsp. minced scallions
2 tbsp. minced celery

Drain tofu and pat dry with paper towels. Crumble tofu into medium bowl. In another small bowl, mix vegan mayo, honey, salt, turmeric, and mustard; add tofu. Mix in remaining ingredients.
Put in fridge for 30 minutes before serving.

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