Tofu “Egg” Salad (Vegan)

Recipe from Simnett Nutrition

Adapted and Husband-Tested in Alice’s Kitchen

Make 4-6 servings

When it's too hot to turn on the stove or the oven, take a few minutes to make this delicious salad. Serve it atop some sourdough toast or greens and top with sprouts, another drizzle of Sriracha Sauce and sprinkled on some Homemade "Bacon-ish" Bits (vegan).  

Ingredients

1 package of firm tofu, drained and pressed 

¼ – ½ package of silken tofu, drained a bit 

2 stalks celery, minced

¼ purple onion, minced

2 dill pickles, chopped

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon kala namak

1/2 teaspoon celery seeds 

1/4 teaspoon turmeric 

1/4 teaspoon black pepper

1 heaping Tablespoon vegan mayo

big squirt of Sriracha sauce

1/4 cup fresh dill 

2 teaspoons fresh lemon juice

1 Tablespoon capers, drained

Sea salt, to taste

Instructions:

Place all the ingredients in a large bowl and mix well.