My Cart (0)
Log In
Tofu “Egg” Salad
- 1 lb firm tofu
- 1/2 cup tahini
- 3 stalks celery
- 1 medium green pepper
- 1/2 medium red onion
- 1/2 cup minced parsley
- 2 TB tamari
- 2 tsp fresh lemon juice
- 1/2 tsp lemon zest
Drain the tofu and wrap in a clean kitchen towel. Press gently, yet firmly, to remove any excess water. Place in a bowl with the tahini and mash well with a fork. Mince the celery, pepper and onion. Add to mixture in bowl along with the minced parsley, tamari and lemon juice and zest. Mix well. Taste and adjust seasonings as desired. Serve with crackers, in a wrap or sandwich with shredded vegetables and lettuce or sprouts.
Posted in: Appetizers, Entrees, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Entree, Gluten-Free Fall, Gluten-Free Salads, Gluten-Free Spring, Gluten-Free Summer, Gluten-Free Winter, salads, Seasonal, Spring, Summer, Vegan, Vegan Appetizers, Vegan Entree, Vegan Fall, Vegan Salads, Vegan Spring, Vegan Summer, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Entree, Vegetarian Fall, Vegetarian Salads, Vegetarian Spring, Vegetarian Summer, Vegetarian Winter, Winter
