Toronto Vegetarian Association Presents: Eggless "Egg" Salad Pockets (In English)   
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1 package/piece medium firm tofu
2 tablespoon mustard
1½ tablespoon apple cider vinegar
1½ tablespoon fresh lemon juice
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon sweetener of choice
(agave, brown rice syrup, organic sugar, etc.)
1½ stalks celery, finely diced
2 spring onions or 1 small onion, finely diced
3 tablespoon finely diced English cucumber
1 tablespoon chopped fresh parsley (optional)
Served with:
Pita pockets or sandwich bread, etc.

  1. Mash the tofu by using fork.
  2. Add in the plain mustard or just a little turmeric.
  3. Add in a teaspoon of salt and sugar.
  4. Add in 1½ teaspoons of apple cider vinegar.
  5. Add in 1½ teaspoons of fresh lemon juice.
  6. Mix that up so that the mustard gets incorporated and comes into a smooth dressing.
  7. Cut the celery and the spring onion into short strips and then chop it into fine bits.
  8. Chopped some cucumber.
  9. Add in the celery, spring onion, and the cucumber into the dressing, give it a little mix.
  10. Garnish it with finely chopped parsley. And mix as weel.
  11. Take the pita pocket, cut the little top off at the top, and then stuff it with the “egg” salad.
  12. Put them on a plate, and garnish it with little carrot curl or parsley or dill.

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