Eggless Egg Salad Recipe - YUM!

For my father’s 60th birthday party this weekend I experimented with a new recipe — yes, I know, risky when you have 75 people coming over (eek!) — but it came out amazing! I should have made more because it was gone half way through the party. Here is the simple, delicious and healthy recipe:
(sidenote — you’ll notice I hardly ever include measurements in my recipes because I am an experimental cook and I encourage everyone else to be the same! Always err on the light side because you can always add more!)

Firm Tofu
Veganaise
Celery
Carrot
White onion
Sea salt
Curry powder

Rinse and then remove as much water as you can from the tofu. Put tofu in bowl and mush/mash up with clean hands (or you can buy cubed tofu but I think having it like this makes all the flavors come together more). Add a little veganaise at a time and mix all around before you add more to make sure you don’t overdo it (the tofu becomes creamier the more it sits out I think). I bought pre-julienned carrots because I was in a time crunch, but then I further diced them up so they were in itty-bitty little squares. Dice up celery and onions very small as well and throw in the bowl. Season the whole mixture with just a little bit of salt and as much curry powder as you can stand!

Enjoy this simple, no cook, vegan recipe!