One of my favorite guilty pleasures is a really great wrap, some crunch chips and a pickle. It reminds me of summer time and the adventures I’d have as a kid .
I thought right now, since we’ve all survived another winter, it would be a great time to bring back some happy memories of the summer and remind ourselves what’s coming in just a few weeks! So this week, I’d like to re-share my recipe for Tofu No-Egg Salad Wraps.
Linda Voorhis - Veganification
Change Up Time – Tofu No-egg Salad Wrap
1 block extra firm tofu, drained and crumbled
1 red bell pepper, chopped fine
1 carrot, minced
1 celery stalk, minced
4 radishes, chopped fine
5 scallions, minced
2 yellow mustard
2 black sea salt (available at Indian grocers and online)
1 garlic powder
In a large mixing bowl, combine the tofu, bell pepper, carrot, celery, radishes, and scallions. Toss well to combine. Set aside.
Add enough vegan “mayo” to the tofu to combine to the consistency of an “egg” salad. Some of us like our “egg” salad more dry than others, and some of us like it richly laden with mayo…you decide.
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.