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Author Notes: This recipe is an addictively delicious alternative to egg salad that can easily be made vegan by replacing the mayo with vegan mayo. It's super simple to make, and I guarantee no one will realise the eggs are missing. Enjoy it in a sandwich or simply on some crackers. —Gigi
Makes about 3 cups
- 540 milliliters can white cannellini beans
- 2 tablespoons mayo
- 1/2 cup celery, finely chopped (about 1 1/2 stalks)
- 1/3 cup red onion, finely chopped
- 175 grams extra firm tofu (half of one block)
- salt and pepper
- Drain and rinse the cooked beans under water, then place them in a medium sized bowl
- Add the mayo to the beans and mash them together with a fork. You’re looking for a soft puree without any big pieces
- Add the celery and the red onions to the bean mix
- Dry the excess water on the tofu with a paper towel, then cut into small pieces, about ¼ square inch
- Add the small tofu cubes to the mix, then thoroughly combine all the ingredients
- Season with salt and pepper. Be sure to add enough salt to bring out all the flavors
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique