The Best Vegan Egg Salad

The Best Vegan Egg Salad

The Best Vegan Egg Salad

2 blocks Medium-Firm Tofu, pressed*
1 cup Cashews, soaked for at least 4 hours
½ tsp Nutritional Yeast
1 tsp Lemon Juice
2 tsp Dijon Mustard
And so on.

  • First. Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
  • Step two, To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
  • Step three, Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
  • Original Article:

  • Rated 4/5 based on 37 Reviews

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel