There is nothing like an awesome vegan spread to smother on either crusty whole grain bread or some organic seedy like
crackers! I make this for work days at the hospital because sometimes I get so busy, and it is really easy to make (the night before or even early morning), throw on a brown rice cracker at EAT! Here is my version of eggless salad:
- 1-2 blocks of organic tofu (firm)
- 1-2 stalks of celery
- 1Tb chopped parsley
- 1Tb chopped cilantro
- 1/4C chopped red onion
- 1tsp finely ground cumin
- 1tsp finely ground curry
- sea salt & pepper to taste
- *vegan mayonaise to suit your taste and texture (I used approx 1/4 cup)
Drain tofu and crumble it up into a bowl; add all of your tasty dry ingredients; mix everything together with your vegan mayo; salt & pepper to taste. That’s it! Yummy and delicious. Enjoy on some awesome organic whole grain bread, brown rice cakes, gluten free bread, or just throw it on top of a beautiful leafy green salad. ENJOY!
*The vegan mayo I like to currently use is by Chosen Foods and it is made with avocado oil and without any added sugars. There are other brands out there as well. I would look for a vegan brand that does not contain any added sugars, and uses either avocado oil or olive oil.
FYI – in all of my recipes I try very hard to get only organic ingredients. Sometimes I am not 100% successful, but I try. I am firm about organic fruits, vegetables, and any soy products such as tofu etc.
Photo by Pille-Riin Priske on Unsplash