Vegan Egg Salad

This is an awesome recipe for an old time picnic favorite! It's quick and easy to make and a great item to keep on hand in your fridge for sack lunches or a spread for crackers!

1 lb tofu, crumbled

1 1/2 tsp black salt

2-3 Stalks celery, finely diced

1/2 - 2/3 cup Creamy Cashew Mayo or Vegenaise

1 Tbsp Lemon Juice

1/2 tsp Turmeric

1 tsp Brown sugar

Mix together the mayo with the spices and celery and stir in the crumbled tofu. Refrigerate at least 2 hours or overnight. 

Enjoy!

Tuna Salad (vegan)

Ingredients:

1 12 oz.               Roll of Cedar Lake Veggie tuna

3/4-1 1/2 cups Creamy Cashew Mayonnaise (Vegan), it depends how much mayo you prefer,  (recipe here)

3/4 cup              Celery, finely diced

3/4 cup              Cucumber, finely diced

2/3 cup              Green Pepper, finely diced

Kitchen Supplies:

- Medium sized mixing bowl (or I make it in the container that I will store it in to save on time and less dishes!)

- Chopping Board

- Chopping Knife

- Mixing Spoon or Spatula

- Kitchen Shears

- Measuring Cup set

1. Cut off the end of the Veggie tuna roll with your kitchen shears, and squeeze it out into your large mixing bowl. The veggie tuna comes flaked and ready to go!

2. Chop up all your veggies and add them to the veggie tuna.

3. Stir it all together...

4.Add your mayo, and mix it up...

4. At this point your Tuna Salad is complete. If you would like, you may place it in the fridge for a few hours or overnight for the flavors to blend together! Enjoy!!