Page 20 - Vegan

Lunch

Amazing Tofu Egg Salad

This is one of my favourite ways to eat tofu and is inspired by my good friend Whitney from
Grounded Nutrition who originally veganized it. My mom used to make me egg salad all the time
and when I tried this, it brought me right back to my youth. If you want to cut the carbs down or
take out a step, you can make it without the potatoes.

INGREDIENTS Makes 1 large or 2 small

• ½ block soft tofu servings
• block firm tofu
• ½ cup (132.4g) cooked potatoes, chopped 393 calories for entire recipe
• 2 tbsp dill pickle Macros:
• tbsp di on mustard 34g Protein 35g Carbs 16g Fat
• tbsp green onion, chopped
• cup ( . g) celery, chopped
• tsp black pepper
• tsp onion powder
• tsp turmeric powder
• Pinch of salt
Optional:for a more eggy flavour, try adding tsp of
kala namak salt. ou can also add fresh herbs like
tbsp of dill.

METHOD

. Crumble the tofu in a medium sized bowl and add the rest of the ingredients, mi ing well. En oy as
a side dish, in an open face sandwich, or on its own!

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