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
Ingredients
-
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
Directions
-
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
-
Enjoy!
See what other Food52ers are saying.