Old school vegan egg salad

Indulge in the timeless flavors of this vegan egg salad recipe. A harmonious blend of plant-based ingredients recreate the classic taste you love.

Ingredients:

• 340g extra firm tofu, pressed, drained and dried
• 2 tablespoons Veganaise
• 1/3 cup olive oil
• 2 teaspoons dijon mustard
• 2 teaspoons white wine vinegar
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 3/4 teaspoon Indian black salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried dill
• 1/2 teaspoon paprika, plus extra for dusting
• 1 teaspoon turmeric
• 12-430g firm tofu, pressed, drained and well crumbled
• 1/2 small onion, finely minced
• 1 stalk celery, finely chopped
• 1-2 tablespoons dried dill
• paprika, for garnish

Instructions:

1. Combine all components, excluding the crumbled tofu, onion, celery, and additional dill in a food processor or blender until thoroughly mixed and creamy.
2. Transfer the blended mixture into a bowl and combine with the crumbled tofu, onion, chopped celery, and extra dill until evenly mixed.
3. Spread it on toasted bread, sprinkle with paprika, and savor the flavors!

Summary:

• Calories: 1833 kcal
• Fat: 146 g
• Protein: 130 g
• Carbs: 33 g
• Potassium: 2187 mg
• Magnesium: 481 mg