Vegan Egg Salad with Pickled Relish
Spoonful of Plants
Prep Time 15 minutes mins
Total Time 30 minutes mins
Servings 4
Calories 168 kcal
- 14 oz extra firm tofu drained then cut into 1 inch cubes
- ¼ cup red onion finely chopped
- 1 celery stalk sliced thin
- 3 tablespoon sweet pickle relish
- 3 teaspoon dijon mustard
- ¼ cup vegan mayonnaise
- ½ teaspoon garlic powder
- ¼ tsp paprika
- ¼ teaspoon ground tumeric
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Add tofu to medium sized bowl.
Add the remaining ingredients to the bowl and gently combine, breaking up some of the tofu into small crumbles.
Adjust seasonings as needed.
Store left over vegan egg salad in the fridge for up to 3-4 days.
Serving: 0.5cupsCalories: 168kcalCarbohydrates: 9gProtein: 8gFat: 11gSaturated Fat: 1gSodium: 423mgPotassium: 187mgFiber: 1gSugar: 5gVitamin A: 154IUVitamin C: 1mgCalcium: 37mgIron: 1mg
Keyword egg salad, healthy, lunch, vegan