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egg-salad-recipe

Egg Salad Recipe

This recipe is vegan.
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Preparation Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 block firm tofu drained and crumbled
  • ¼ cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon turmeric
  • ¼ teaspoon black salt (Kala Namak)
  • ¼ cup chopped celery
  • ¼ cup chopped red onion
  • Salt and pepper to taste

Instructions 

  1. In a bowl, mix the crumbled tofu, vegan mayonnaise, Dijon mustard, nutritional yeast, turmeric, and black salt.
  2. Add the chopped celery and red onion. Mix well.
  3. Season with salt and pepper to taste.
  4. Serve chilled or at room temperature.

Nutritional Value

Calories: 150kcal | Carbohydrates: 5g | Protein: 10g | Fat: 10g | Saturated Fat: 1.5g | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg

Keywords

Egg Salad, Vegan
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