Food+Follow#FoodMemory Vegan “Egg” Salad This healthy vegan egg salad recipe uses tofu in two ways: First, to make a creamy delicious “mayo” that holds the salad together with bright and fresh flavors, then cut into small cubes to resemble chopped egg whites. We use a shelf-stable extra-firm silken tofu (instead of refrigerated silken tofu), because it has an ideal texture for both preparations. Enjoy this “egg” salad, which brings14 grams of protein, on toasted sliced vegan bread or lettuce leaves, or simply on its own.51Share
