PCC Tofu Egg Salad

Your rating: None (12 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

To toast sunflower seeds, preheat oven to 350° F. Spread seeds on a baking sheet and toast for 4 to 5 minutes. Let cool.

Whisk together Vegenaise, relish, vinegar, mustard, miso, nutritional yeast, tumeric, dill, salt and pepper until dressing is blended.

Drain and rinse tofu. Crumble it into a large bowl and mix with dressing using hands. (A food processor will overmix the tofu.)

Add parsley, green onions, carrots, red pepper, celery and sunflower seeds; toss to combine.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: carrots, celery, salad, tofu

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