New Recipe! Healthy Lunch or Sophisticated Appetizer

Looking for a new, healthy lunch option? What about a sophisticated appetizer? You can put this Tofu Egg Salad on whole grain bread, a grain-free wrap (like Blue Mountain basil coconut wraps) for lunch…or put it in a pepper bowl (ooh – what about stuffed into a baby pepper?!) for a sophisticated appetizer or first course. Let me know how you use it!

This is a preview recipe from the upcoming Healthy Family Healthy You book – in final process!

Tofu No-Egg Salad

Serves 4

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1 tub extra firm sprouted tofu, or extra firm tofu, drained and pressed (if desired)

1/3 cup grape seed Follow Your Heart vegan mayonnaise

1/8 tsp smoked paprika

¼ teaspoon paprika

¼ teaspoon turmeric

2 teaspoons yellow mustard

1/8 teaspoon salt

1/8 teaspoon pepper

¼ teaspoon garlic powder

¼ teaspoon dulse flakes (this is a type of seaweed that comes in a shaker like salt)

1 scallion, finely chopped, white and green parts

1 stalk celery, finely chopped


Drain tofu and press if desired.

Put vegan mayo and all spices into a medium sized mixing bowl. Mix well. Add scallion and celery and mix again. Add tofu. Break up with a fork and mix all ingredients gently. You want it to mix well but keep it the consistency of egg salad, rather than paste!