Vegan chickpea eggless salad

I love eggless salad. My recipe is a veganized version of the classic way of making egg salad. If you’re looking for a soy-free option, swap out the tofu for a can of organic chickpeas smashed with the back of a fork.

Ingredients

1 block of extra-firm tofu, liquid drained OR 1 can chickpeas, liquid drained and chickpeas rinsed

2-3 tablespoons vegan mayo (I love Sir Kensington’s Fabanaise and Chosen Foods avocado vegan mayo)

1 tablespoon yellow mustard

3 tablespoons bread and butter pickles, chopped or 3 tablespoons sweet pickle relish

1-2 teaspoons turmeric powder

Pink salt and ground pepper, to taste

Instructions

Break the block of tofu into small pieces then smash with the back of the fork in a medium sized bowl. If making this recipe with chickpeas, drain the can of beans, rinse then smash with the back of a fork.

Add remaining ingredients and adjust to taste.

You may also add fresh or dried herbs, such as dill.

Store in an air-tight container in the fridge for up to a week.

I love eating mine with fiber crackers or sourdough thin crisps.