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Old School Egg Salad

  • July 16, 2012
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Vegan Egg Salad RecipeQuick summer sandwiches and sides are key. Who wants to spend so much time in the hot kitchen when being outside is so inviting? Well, nothing is faster then slapping some egg salad between 2 pieces of bread and heading out for the day. And here’s how to make it taste like “the real thing” but totally vegan and guilt free!

  • 12 ounces extra firm tofu, pressed, drained and dried
  • 2 tablespoons Veganaise
  • 1/3 cup olive oil
  • 2 teaspoons dijon mustard
  • 2 teaspoons white wine vinegar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • ¾ teaspoon Indian black salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon paprika, plus extra for dusting
  • 1 teaspoon turmeric
  • 12-15 ounces firm tofu, pressed, drained and well crumbled
  • 1/2 small onion, finely minced
  • 1 stalk celery, finely chopped
  • 1-2 tablespoons dried dill
  • paprika, for garnish

Put all ingredients, except for the crumbled tofu, onion, celery and extra dill in food processor or blender until well incorporated and smooth. Scrape blended ingredients into a bowl and mix in the crumbled tofu, onion, chopped celery and extra dill until well incorporated. Serve on toasted bread, dust with paprika and enjoy!

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  • gluten Free Recipe
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Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

2 comments
  1. Carolyn Scott-Hamilton says:
    March 19, 2014 at 10:36 pm

    @ Pamela Taylor:H! There are 2 separate needs for the tofu. One for the creamy part and one for the chunky part. It mentions in the directions to keep the crumbled tofu separate until later in the recipe ; ) Enjoy!

  2. Pamela Taylor says:
    September 12, 2013 at 12:25 am

    Is there supposed to be two lots of tofu or just one?

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Meet The Healthy Voyager
Carolyn Scott, The Healthy VoyagerHi! I'm Carolyn Scott-Hamilton. I'm a Latina holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel and lifestyle expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you'll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!
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