Vegetarian

Vegan "Egg" Salad Spread is for Sandwich.

Vegan "Egg" Salad Spread takes 15 minutes to prepare.

Vegan "Egg" Salad Spread takes several minutes to cook.

Vegan "Egg" Salad Spread makes 10 servings.

The ingredients for Vegan "Egg" Salad Spread are:

1 block firm tofu
2 Cups celery, chopped
3/4 Cup onion, chopped
2 tsp. apple cider vinegar
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. each: onion powder, mint flakes, parsley, tarragon
1 tsp. dried dill
2 Tbsp. dill pickle relish
2 Tbsp. brown spicy mustard
2 Tbsp. Nayonaise (or other vegan mayonaise)

Here is how you make Vegan "Egg" Salad Spread:

Chop onion and celery using food processor to create small pieces. Put in large mixing bowl. Add spices, nayonaise, mustard, relish, and vinegar in the bowl.Remove tofu block from container and drain liquids. Wrap the entire block in paper towels and place on a plate. Gently press on the tofu to release excess water. Continue until it is dry to the touch. Break the block into about 4 smaller pieces and place in food processor. Chop until it has the consistency of diced eggs. (about 10 pulses with chopping blade). Combine the tofu with all other ingredients and fold together until it is thoroughly mixed. Serve on toasted wheat bread with tomato and spinach. Enjoy!Makes 10 1/2 C servings.Number of Servings: 10Recipe submitted by SparkPeople user 2GOVEG.

The nutritional information for Vegan "Egg" Salad Spread is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 42.0

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 159.3 mg
• Total Carbs: 3.7 g
• Dietary Fiber: 1.3 g
• Protein: 5.3 g

The dietary needs meet for Vegan "Egg" Salad Spread is Vegan