Enjoy my recipe for delicious egg and olive salad. Eat on top of greens or in a sandwich. I especially enjoy this as a sandwich using One Degree Veganic Flax and Spelt Bread with greens and a tomato. YUM! I changed up this China Study Cookbook recipe and made it my own. Try my version below and try the original from one of my fave cookbooks: The China Study Cookbook!
14 ounces extra-firm tofu, drained and very well patted dry to get as much water out as possible.
1/2 of a white onion, diced
1/4 cup Veganaise (use to your preferred consistency)
2 tsp dill relish
2 celery stalks, diced
1 tsp rice vinegar
1 tsp ground mustard
1 tsp turmeric
1/2 tsp black salt (black salt adds an "eggy" flavor)
1/4 cup green olives chopped
1. In a large salad bowl crumble the tofu. I like to use my hands to mash it up. Add the rest of ingredients and mix thoroughly.
2. Refrigerate or enjoy immediately over greens or in a sandwich with lettuce and tomato!
Feel free to share and please do let me know if you make this! I would also love to know why you are, or why you would like to adopt a Freedom Lifestyle that includes eating vegan!
Shine Bright,
Peg
Peg Haust-Arliss, LCSW-R
Owner of Fear To Freedom Holistic Psychotherapy
Owner of Fear To Freedom Holistic Psychotherapy
Holistic Psychotherapist, Anxiety Specialist and Vegan Lifestyle Coach
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