Lemony Tofu "Egg" Salad
- 4 tablespoons Vegenaise
- 2 tablespoons mustard
- 2 tablespoons red wine vineagar
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon lemon zest
- 1 20-ounce block of extra firm tofu
- 1/4 cup slivered almonds
- 4 teaspoons capers
- 1/4 cup chopped chives
- Fresh thyme to taste
- Salt and pepper to taste
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Almonds (1/4 cup)
- Chives (1/4 cup)
- Lemon, zest (1/2 teaspoon)
- Thyme, Fresh (1)
- Condiments
- Capers (4 teaspoons)
- Mustard (2 tablespoons)
- Vegenaise (4 tablespoons)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and pepper (1)
- Turmeric (1/2 teaspoon)
- Refrigerated
- Tofu, extra firm (1 20-ounce block)
- Beer, Wine & Liquor
- Red wine vineagar (2 tablespoons)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published May 16, 2012 (9 months ago).
142 people saved this recipe.
