Vegan "Egg" Salad
 
Prep time
Total time
 
Creamy mayo with mashed white beans, tofu, onion and parsley. If you can find (or grow) cress that would be perfect!
Author:
Recipe type: Sandwich filler
Cuisine: English
Serves: 4-6 sandwiches
Ingredients
  • 400g can cannellini beans drained
  • 3-4 tbsp my tofu mayonnaise
  • (If not using my mayo add ½ teaspoon black salt for that eggy aroma)
  • 200g Macro medium firm silken tofu
  • 2 tsp Dijon mustard
  • 2 spring onions (scallions) trimmed and very finely sliced
  • 1 tablespoon finely sliced fresh parsley (or cress if you have it)
  • 1 tsp salt or to taste
  • black pepper to taste
Instructions
  1. Mash the drained beans in a large flat bottomed bowl with a fork or masher until no whole beans are left. Crumble in the tofu gently into large pieces. Add the mustard, onion, parsley, seasoning.
  2. Add the mayo and stir gently until all well combined
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2023/05/19/vegan-egg-salad/