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:
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
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