“No Egg” Salad Matzah Wraps

“No Egg” Salad Matzah Wraps 🌯

I stuffed my matzah wrap with one of my favorite & oh so tasty salads. Super Easy & delicious. Medium firm tofu cubed into small & medium pieces help to give that egg salad texture, while black salt (Kala namak) which is actually pink gives-that eggy smell.

My hubby & my tween agree that it’s one of their favorite salads too. If you are eyeing those matzah wraps check my highlights for the “how to” turn your matzah into a hard shell wrap!!Happy Sunday & Happy Passover for those that celebrate. 💚

“No Egg” Salad Matzah Wraps

I stuffed my matzah wrap with one of my favorite & oh so tasty salad. Super easy & delicious.

Course Lunch, Side Dish

Cuisine Mediterranean-Inspired

Keyword Plant-Based, Recipe, Vegan

Total Time 30

Servings

Author Sara

Ingredients

1 block medium firm tofu 15 ounces
2 stalks of celery finely chopped
2 green onions finely chopped, white & light green only
1/2 small dill pickle finely chopped
6 tbl vegan mayonnaise
2 tsp nutritional yeast
2 tsp Dijon mustard
1/2 tsp celery seeds
1/4 tsp turmeric
1/4 tsp black salt optional
salt and pepper to taste
1 tbl pickle juice
2 tbl fresh herbs I used parsley & dill

Instructions

Press block of tofu for 15 minutes. Then dice into small & medium cubes. Place in large mixing bowl
Fold in chopped celery, green onions & pickles
In a small bowl mix the mayo and rest of the ingredients except pickle juice & fresh herbs.
Add dressing to tofu mix. Mix in pickle juice. Taste. Adjust seasoning & enjoy

Make sure to check out Sara’s Instagram for more tasty recipes!