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Vegan World Eggless Egg Salad
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By The Chefs of the Blossoming Lotus
Posted July 23rd, 2007
This article is reprinted with permission from Vegan World Fusion Cuisine: Over 200 Award-Winning Recipes, Second Edition, by Mark Reinfeld, (2004, Thousand Petals Publishing)
Vegan World Fusion Cuisine: Over 200 Award-Winning Recipes, Second Edition
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Servings: 3
Author Notes:

This wonderful dish acquires a yellow color thanks to the turmeric.

Serving Suggestions: Great as a sandwich and wrap filling or in stuffed tomatoes with a salad.

Ingredients: 1 pound extra firm tofu, crumbled
3/4 cup celery, diced
1/2 cup red onion, diced
1/2 cup vegan mayonnaise, (click for recipe)
1 tablespoon dill, minced, or 1/2 teaspoon dry
2-1/2 teaspoons stone ground mustard
1-1/2 teaspoons apple cider vinegar, raw
1 teaspoon turmeric powder
1/2 teaspoon garlic, minced
black pepper, ground to taste
sea salt, to taste
2 1/2 tablespoons Nama shoyu (soy sauce)
Instructions:

Combine all ingredients in a large mixing bowl and gently mix well. For additional flavor, allow to sit for a few hours before serving.



 

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