Burmese Chickpea Tofu "Egg" Salad
Prep time
Total time
Burmese Chickpea Tofu "Egg" Salad for sandwiches
Recipe type: lunch, salad
Cuisine: American
Serves: 6
  • 2⅔ cups packed mashed chickpea tofu
  • ¾ cup diced celery
  • ¼ cup minced red onion
  • ½ cup veganaise (or your favorite vegan mayo)
  • 2 tablespoons sweet pickle relish (I used Pa's, a delicious vinegar-free version)
  • 2 tablespoons fresh chopped parsley
  • 2 teaspoons McKay's vegan chicken-style seasoning (or vegan vegetable bouillon of your choice)
  • ¼ teaspoon garlic powder
  • 1 pinch salt, or to taste
  1. Mix all ingredients thoroughly in a bowl, and refrigerate for at least 30 minutes prior to serving. Serve on your favorite bread or crackers for a delicious sandwich or snack. Yumm!
Recipe by Vegan Yumminess at http://veganyumminess.com/burmese-chickpea-tofu-egg-salad/