Vegan No-Egg Salad Matzah Wraps
Ingredients
- 1 block medium firm tofu (15 ounces)
- 2 stalks of celery, finely chopped
- 2 green onions, finely chopped (white and light green parts only)
- 1/2 small dill pickle, finely chopped
- 6 tablespoons vegan mayonnaise
- 2 teaspoons nutritional yeast
- 2 teaspoons yellow mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon black salt (optional)
- Salt and pepper to taste
- 1 tablespoon pickle juice
- 2 tablespoons fresh herbs (such as parsley and dill)
- Matzah wraps
Preparation
Press the block of tofu for 15 minutes, then dice into small and medium cubes, and place in a large mixing bowl.
Fold in the chopped celery, green onions, and pickles.
In a small bowl, mix the mayonnaise and the remaining ingredients except for the pickle juice and fresh herbs.
Add the dressing to the tofu mixture, mix in the pickle juice and fresh herbs, taste, adjust seasoning, add to matzah wraps, and enjoy.
