PCC Tofu Egg Salad

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  • 7 tablespoons sunflower seeds
  • 1/2 cup reduced-fat Vegenaise
  • 1/4 cup sweet relish
  • 2 teaspoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons white miso
  • 2 1/2 teaspoons nutritional yeast
  • 1 1/2 teaspoons ground turmeric
  • 2 teaspoons dried dill weed
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pound extra firm tofu
  • 1/4 bunch Italian parsley, coarsely chopped
  • 1/4 bunch green onions, finely sliced
  • 3/4 cup shredded carrots
  • 1/4 red bell pepper, diced
  • 1 cup diced celery


To toast sunflower seeds, preheat oven to 350° F. Spread seeds on a baking sheet and toast for 4 to 5 minutes. Let cool.

Whisk together Vegenaise, relish, vinegar, mustard, miso, nutritional yeast, tumeric, dill, salt and pepper until dressing is blended.

Drain and rinse tofu. Crumble it into a large bowl and mix with dressing using hands. (A food processor will overmix the tofu.)

Add parsley, green onions, carrots, red pepper, celery and sunflower seeds; toss to combine.

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