Ingredients
- 2 avocados (large)
- 14 ounces of tofu (silken, soft)
- 1/4 cup of celery (fresh; chopped)
- 1 tablespoon of dijon mustard
- 4 tablespoons of mayonnaise (vegan; or more)
- Black pepper (to taste)
- Salt (to taste)
Directions
These vegan "egg" salad-stuffed avocados make for a simple yet nutritious breakfast. Instead of eggs, this recipe uses silken tofu, which has a soft texture and a rather neutral taste. Classic egg salad flavors come from a combination of Dijon mustard, celery, and vegan mayo. Light and delicious, these stuffed avocados will brighten up your breakfast.
- Cut tofu into cubes and gently pat them dry with a kitchen towel to remove excess moisture.(5 minutes)
- Mix together the vegan mayo, celery, Dijon mustard, and salt and pepper to taste. mix to combine.(2 minutes)
- Add in tofu cubes and gently give it all a mix.(2 minutes)
- Halve the avocados lengthwise, remove the pits, and stuff them with the tofu mixture.(5 minutes)
These avocados stuffed with vegan "egg" salad are best eaten right away. However, you may make the salad ahead, store it for up to four days, and stuff the avocados right before serving.
