Description
A healthy tofu egg salad with avocado, red pepper, celery, and a creamy cashew sauce. Top with fresh veggies to have a perfect protein-rich lunch.
Ingredients
Scale
Egg Salad Mix
- 1 Cup Raw Cashews (Soaked Overnight or Boiled for 10 minutes)
- 2 Tbsp Ground Mustard
- 1 Tbsp Miso Paste
- 1 tsp Ground Turmeric
Tofu Salad Ingredients:
- 1 15 oz Package of Extra Firm Tofu (Drained, Pressed and Crumbled)
- ½ Red Bell Pepper (Diced Small)
- 1 Stalk Celery (Diced Small)
- 2–3 Green Onions (Sliced)
- 1/2 Cup Fresh Dill (Loosely Packed, Chopped)
- 1 Avocado (Diced)
Sandwich Fixings (Optional):
- Bread (Your Choice, GF if Needed)
- 1/4 Cup Alfalfa Sprouts
- Leafy Greens (We Used Mustard Greens)
- 2–3 Radishes (Sliced, Optional )
Instructions
- Soak the cashews overnight or Boil them for 10 minutes and drain. Wash and prepare all fresh produce.
- Place the cashews and the rest of the egg salad mix into a blender or food process and blend until well combined. If the mixture is too thick, add a small amount of water and continue blending.
- Next, add the bell pepper, green onion, celery, dill and avocado and stir to combine.
- Fold the crumbled tofu into the cashew vegetable mixture.
- Chill (For at least an hour)
- Serve on sliced bread on top of greens and garnish with sliced radishes and alfalfa sprouts, if desired and enjoy!
Keywords: Tofu "Egg" Salad Recipe, Vegan Egg Salad, Easy Tofu Salad