Total Time: 15 min
Prep Time: |
Prep Time:
Nutrition Facts
Nutrition information
per serving
Vitamin A 30 mcg; Vitamin C 26 mg; Calcium 213 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 166 mcg; Omega 3 Fatty Acid 0.22 g
% Daily Value*: Vitamin A 4%; Vitamin C 30%; Calcium 15%; Iron 15 %; Vitamin D 0%
This vegan take on the classic egg salad with diced California Avocado and crumbled tofu is creamy, cool, quick, and easy to assemble.
Serves: 4
Editor’s Note: Himalayan black salt has a unique flavor and aroma that makes this salad taste like eggs with no actual eggs needed. You can substitute another salt, but the overall flavor will be different.
Serving Suggestion: Serve on toasted bread, with crackers or on whole wheat bread for your new favorite eggless egg salad sandwich.
Beverage Pairing: Pair with a sparkling lemonade or iced team for a light, refreshing and satisfying meal.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
You can’t always tell if an avocado is ripe just by its color.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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