This recipe makes about 4 cups
Directions:
- Drain the tofu and press for about 15 minutes to remove excess moisture
- Cut the tofu into small pieces. ( very small is better for rehydration)
- In a large mixing bowl, combine the vegan greek yogurt, Dijon mustard, diced celery, diced onions, peas, garlic powder, cayenne pepper, and turmeric
- Stir in the diced tofu and mix until all ingredients are evenly combined
- If using, add the diced pickle spears
- Add parchment to your trays
- Spoon the “egg” salad onto trays
- Freeze dry (my cycle time was 60 hours)
- Store in jars for short-term use or in mylar bags for long-term storage
Rehydration:
Add ¾ cups freeze-dried egg salad to a bowl along with ⅓ cup of cold water. Rehydration took about an hour for me. I think my tofu pieces were too large. If you cut your tofu smaller it will rehydrate faster.
Nutritional Value Per ¾ cup serving
Calories: 62 Protein: 7 g Fat: 2 g Carbohydrates: 4 g Sugar: 1 g Fiber: 1 g
Cycle times & rehydration for reference only. Your results may vary.
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