Veggie Egg Salad Food

THE BEST VEGAN "EGG" SALAD

Steps:

• Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the "dressing."
• To make the Mayo "dressing", add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
• Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
• Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

FRESH VEGETABLE EGG SALAD

Steps:

• In medium bowl, combine all ingredients except pocket breads and lettuce.
• Cover and refrigerate at least 1 hour to blend flavors.
• To serve, line each pocket bread half with lettuce and fill with about 1/2 cup egg mixture.

EGG NIçOISE SALAD

Steps:

• Mix the dressing ingredients together in a small bowl with 1 tbsp water.
• Meanwhile boil the potatoes for 7 mins, add the beans and boil 5 mins more or until both are just tender, then drain. Boil 2 eggs for 8 minutes then shell and halve.
• Toss the beans, potatoes and remaining salad ingredients, except the eggs, together in a large bowl with half the dressing. Arrange the eggs on top and drizzle over the remaining dressing.