PCC Tofu Egg Salad

Your rating: None (10 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 cookie sheet and toast for about 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!

Learn more about our recipes. View guidelines »

More about: carrots, celery, salad, tofu

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