Burmese Chickpea Tofu "Egg" Salad
Burmese Chickpea Tofu "Egg" Salad for sandwiches
Prep Time10 minutes mins
Total Time10 minutes mins
Course: lunch, Salad
Cuisine: American
Servings: 6
Calories: 230kcal
- 2 2/3 cups packed mashed chickpea tofu
- 3/4 cup diced celery
- 1/4 cup minced red onion
- 1/2 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
- 1/4 teaspoon garlic powder
- 1/2 tsp salt or to taste
Calories: 230kcal | Carbohydrates: 7g | Protein: 10g | Fat: 17g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 2.6mg | Calcium: 145mg | Iron: 1.5mg