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Vegan "Egg" Salad Breakfast Bowl

1 hr + 5 min



About once a month, on the weekends in which we have the pleasure to take it slow in the morning, we dedicate a bit of time to making this incredibly delicious and hearty breakfast. The star of the show in this bowl is Robin's soft and fluffy vegan 'egg' salad, which pairs so incredibly well with the roasted rosemary potatoes, the blistered tomatoes, and the garlicky spinach.



1 hr + 5 min


15 min


50 min


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Roasted vegetables

  • 4
    medium potatoes, cut into 1 cm cubes
  • 1 Tbsp (15 mL)
    vegetable oil
  • 1 tsp (2 g)
    onion powder
  • ½ tsp
    paprika powder
  • ½ tsp
    dried rosemary
  • ¼ tsp
  • ¼ tsp
    ground black pepper
  • 20
    cherry tomatoes, on the vine

Vegan "egg" salad

  • 1 tsp (5 mL)
    vegetable oil
  • 23 oz (650 g)
    firm tofu, pressed
  • ½ tsp
  • ¼ tsp
    ground turmeric
  • ¼ tsp
    ground black pepper
  • ½ cup (120 mL)
  • 1 tsp (2 g)
    curry powder
  • 1
    stalk green onion

Garlic spinach

Serve with

  • 1
    avocado, quartered


  1. Preheat the oven to 390°F (200°C)*. Add the potatoes to a lined baking tray and drizzle over the oil. Toss to coat.
  2. Then sprinkle over the onion powder, paprika, rosemary, salt, and pepper. Toss again, then bake for 20 minutes.
  3. Remove from the oven, stir, and now add the vine of tomatoes to the tray to bake with the potatoes. Return to the oven for another 20 - 25 minutes, or until golden.
  4. Meanwhile, heat the oil in a large pan on medium-high. Crumble in the tofu with your hands. Cook for 5 - 7 minutes, stirring throughout. The aim is to get the tofu soft and spongy, but not too crispy.
  5. Then add in the salt, turmeric, and pepper. Cook for an additional 1 - 2 minutes while stirring so that the spices toast.
  6. Remove from the heat, and transfer the tofu to a bowl. Add in the mayo and curry powder, and stir well.
  7. Thinly slice the entire stalk of green onion. The white bottom part of the onion can be further minced and then stirred into the "egg" salad mixture. The sliced green part of the onion can be reserved for garnish.
  8. For the garlic spinach, heat the oil in a large pan on medium-high. When hot, add the garlic and cook until golden, about 4 - 5 minutes.
  9. Then add all the spinach, soy sauce, and sambal. Cook for another minute, or until the spinach is wilted.
  10. Serve each component of the meal in bowls, alongside some avocado. Enjoy!


  • * We used top and bottom heating (not fan-assisted/convection).


  • Best if enjoyed immediately.
  • The potatoes, egg salad, and garlic spinach can be stored separately in airtight containers in the fridge for up to 3 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 26%

medium potato

Proteins 13%

firm tofu

Fruits & Veggies 61%

cherry tomato

stalk green onion

clove garlic

fresh spinach



firm tofu


vegetable oil

vegetable oil

vegan mayonnaise

vegetable oil


Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

Rate this post

Lacey Plaisance - April 22, 2024, 7:52 p.m.

I have so many things to say. First, the app! WOW. It’s so easy to use yet so much is packed here. It’s helped me with grocery list and recipes to follow, all in one place. I’m so impressed. Second, this is my first recipe I’ve made on PUL and I’m also impressed. Currently switching from dairy and meats and having a hard time choosing meals that are not only good, but have everything I need in them and aren’t cutting nutrients. The fact that I can put together a meal plan in just a few seconds telling me nutrients I’m getting, I am so shocked. Third, this meal was delicious. I not only had almost all the ingredients already but used seasonings I didn’t think I’d need. I was worried about how the tofu would taste (because I’ve never been a fan) and I scraped the plate! Thank you so much for these new ideas and making vegan food taste amazing!

PUL Team - April 22, 2024, 10:43 p.m.

Hey there, Lacey, oh you're too kind 🥹 thanks for welcoming us into your kitchen and taking the time to share the glowing review! Our goal was for the app to be a one-stop shop for all things cooking and nutrition. It means so much that the recipe and app features were enjoyed. Here's to continuing this adventure together 🌱✨

Amit Kotecha - Feb. 24, 2024, 9:19 a.m.

My first recipe from PUL, a great way to have a healthy delicious meal. I'm a vegetarian so I adapted it to use real eggs.

Irene López Martín - Jan. 13, 2024, 12:14 a.m.

Amazing combination of flavors and textures. I'm amazed. Thank you.

Gesa von Hirschheydt - Jan. 7, 2024, 10:44 p.m.

The vegan egg is fantastic! It also works well with any type of oven-baked vegetable.

Audrey - Dec. 21, 2023, 2:32 a.m.

Simple and delicious! I subbed the tofu egg salad with tofu scramble because I have some mayo haters in house 😛. I did use the curry powder, which was a nice change from our usual scramble. Loved the potatoes and spinach, and I’ve never done tomatoes in the oven like this! Will make again for sure.

PUL Team - Dec. 21, 2023, 7:57 p.m.

Darn mayo haters 😜 tofu scramble is a lovely substitution idea though, and we're so glad that the "Egg" Salad Breakfast Bowl was enjoyed, Audrey!

Luiza Alice - Dec. 19, 2023, 5:29 p.m.

This was delicious !
Although I really just got your recipe as an reference, as didn’t have tofu nor spinach.
So I skipped tofu and made scrambled eggs omitting curry, served it with the frozen squared baked potatoes that I put in the oven for 20m adding échalotes, garlic and cherry tomatoes to the oven and instead of spinach served with French baguette with avocado and crottin de chèvre goat cheese. So good !
And it took about 7 mins prep only plus 20 mins in oven :))
Will try next time with tofu. Any other greens you’d recommend instead of spinach to fry ?

Luiza Alice - Dec. 19, 2023, 5:30 p.m.

Wouldn’t think of serving eggs nor ‘eggs’ with potatoes, so thank you !!

PUL Team - Dec. 20, 2023, 8:20 a.m.

Hey there, Luiza, we're glad you enjoyed the recipe 😊 You could consider kale or Swiss chard as alternatives to spinach. We've also heard positive reviews for Brussels sprouts and cabbage!

Luiza Alice - Dec. 20, 2023, 11:19 p.m.

Hey, thanks ! I’ll try with kale or cabbage then when.
And can you just enlighten me about ‘Swiss chard’ ? According to the dictionary it’s Bette/ blette/ poirée in French.. I never heard of any..I’m not French, but live here since 5 y now ahah.
You’re Canadian, you should know how is it called here in France ;p

PUL Team - Dec. 21, 2023, 12:28 a.m.

Hey there, Luiza, hmm from what we can see Swizz Chard is called "blettes" in France. It may also be known as just "Chard" rather than Swiss Chard. In case it helps, we've had some trouble finding it in the Netherlands but have been more successful at farmers' markets or growing our own 😊

Anita - Dec. 6, 2023, 1:16 p.m.

Omg this was so so good wow its gone be a favoriete thing to eat

Stine Laybourn - Aug. 18, 2023, 10:08 p.m.

The best vegan “egg” salad I have ever made or tried anywhere!

PUL Team - Aug. 19, 2023, 8:56 a.m.

Such a huuuge compliment, Stine, thank you! 🤩

Derrelaine - July 30, 2023, 9:57 a.m.

It was amazing! You can leave out the vegan mayo if you don’t have it. I only had normal tomatoes, works fine if you slice it up.

aisha - July 27, 2023, 6:06 a.m.

so yummy!

Jinnice - July 1, 2023, 9:13 p.m.

I used the air fryer and it was quick to make! I used off the vine cherry tomatos and also used fresh herbs and lemon pepper. I feel so full and like I will be fuelled the rest of the day. My husband loves it too, feeling very excited to continue using this app. I prefer savoury breakfasts and this one is definitely going into my favourites.

PUL Team - July 4, 2023, 2:17 a.m.

Aw thanks so much, Jinnice! It means so much more than we can express ✨

Anita - Dec. 6, 2023, 1:18 p.m.

Oe good idea to do that why dient i think of that

Lini - July 1, 2023, 11:46 a.m.

This was a good dish but the oven time for the potatoes was too long for me. Mine were bordering on almost-burned out state. Next time, I think I will pop them out after the initial 20 mins (when they looked great) before putting the tomatoes in. I swapped the spinach for kale I had at home. I made this for one portion and it is really is fulfilling. I might tune down the ingredients a little for one portion next time as I now feel too stuffed! The dish does take some time to make but it is great for quiet weekend mornings. You can probably skip lunch with this breakfast dish. Loving the timers and step-by-step process on the App!

PUL Team - July 4, 2023, 12:55 a.m.

Hey, Lini, thanks so much for taking in the time to share your experience with the recipe and also the app! It means a lot. Ovens tend to vary so popping them out early sounds great 😎

Onknee - May 28, 2023, 12:42 p.m.

Love it! 😋

Wally - May 22, 2023, 2:26 p.m.

I made this for my daughter and son-in-law last Sunday for brunch. They have a 7 month old. I copied your presentation you could see the fatigue lift from their faces. Yes it is not an everyday breakfast but that’s the idea sit around a breakfast table laugh and plan out the day looking at and smelling beautiful food. I made my son-in-law laugh when I added some whole grain toast stating it’s egg salad I have only eaten it as a sandwich. This sparked a conversation about celery, onion, pickles and caper. I do have to say I am not use to the creaminess of the egg salad except in a sandwich but the substitute of roasted potatoes was a pleasant surprise. The garlicky spinach were subtle but strong, I doubled the garlic. The surprise were the roasted tomatoes excellent paring with roasted potatoes but almost overpowering for the egg salad. I think you can tell how our morning went. I can’t wait to do it again when I harvest my new potatoes and when my sun gold cherry tomatoes are ripe. In other words take the time plan it out and see how many silly laughs you’ll have on your day of rest.

PUL Team - May 22, 2023, 7:46 p.m.

Oh, Wally, thank you so much for taking the time to share your experience with the recipe 💛 It's great to hear that the recipe sparked conversation and was enjoyed. Cheers to many more joyful brunches in the future!

Martunia - March 19, 2023, 8:38 a.m.

Made it for Sunday breakfast. Absolutely amazing! The potatoes were so crispy and flavorful and everything just tasted heavenly 😋 😍

Lee - Feb. 28, 2023, 12:40 a.m.

This was delicious. Thank you. Would definitely make it again.

Sylvia - Feb. 26, 2023, 5:23 p.m.

Absolutely delicious!

Sarah Crosh - Feb. 5, 2023, 7:16 p.m.

This is my favorite of all time ! I’m doing this recipe at least every two weeks

Patricia - Nov. 4, 2022, 7:46 p.m.

Loved this recipe!
Thanks once more Sadia. This is another Hit :)

PUL Team - Nov. 5, 2022, 12:08 a.m.

Aw thank you, Patricia!

Jessica - Sept. 16, 2022, 6:18 a.m.

To whoever is reading this and wondering if they should try this recipe or not…get the pan and start cooking! I eat this almost every other day. It is delicious. I have not add the tomatoes but I can only imagine how I’m y it must taste like. Give it a try!

PUL Team - Sept. 16, 2022, 4:41 p.m.

Aw thank you for the glowing review, Jessica, it means so much!

Chhaya - Aug. 13, 2022, 12:55 p.m.

I made this with some friends, and we all enjoyed our breakfast. It's worth the effort. You end up eating your tummy full with delicious well out together dish. Try it out!

PUL Team - Aug. 14, 2022, 6:10 a.m.

We appreciate it so much, Chhaya, thanks a bunch for taking the time to share 🤗

Jule - Aug. 12, 2022, 10:40 a.m.

I eat the Tofu from this recipe at least twice a week only substituting parts of the mayo with jogurt and i can not get enough of it together with fried mushrooms and fresh cucumber. Its hella delicious :D Thanks for sharing this

PUL Team - Aug. 13, 2022, 4:05 a.m.

It means so much that the recipe is being enjoyed, Jule, thank you!

Sandra - Aug. 3, 2022, 2:48 p.m.

Tofu scramble is so delicious. I recently had a tofu scramble in canggu Bali at a cafe called ‘I am vegan babe’. It tasted like chicken noddle soup. I was so disappointed and I don’t think anyones tofu scramble will compare to Pick up limes’ recipe. It just blows it out of the park. I could eat this all day long and I’m not even vegan, or vegetarian. This meal does take a little longer to prep so I’d save if for when you have time.

PUL Team - Aug. 3, 2022, 5:06 p.m.

Oh thank you for the glowing review, Sandra. This one is a bit of a labour of love but we're so glad it's worth it 😃

Reene - June 12, 2022, 6:38 p.m.

Every part of this is amazing , all together it’s incredible . So good! Already planning the next time I’m going to make it!

PUL Team - June 15, 2022, 8:15 p.m.

So glad the breakfast bowl was enjoyed! Thank you, Reene 😊

Lisa - May 13, 2022, 6:28 p.m.

OMG this bowl is absolutely amazing! I literally licked my bowl clean afterwards. We will definitely be making this one regularly!

PUL Team - May 15, 2022, 12:08 a.m.

We're smiling from ear to ear, Lisa! Thank you ✨

Romane - April 10, 2022, 9:42 p.m.

Really good. I like this way to cook spinache, easy and tasty ! The "egg" is nice and saucy enough!

PUL Team - April 11, 2022, 1:12 a.m.

Woohoo! Thanks, Romane, so happy to hear 😊

Tayler - March 26, 2022, 5:52 p.m.

Made this for breakfast and the flavors are perfect! Used a kale/cabbage/Brussels sprouts blend instead of spinach and it turned out wonderfully, this is going to be a staple in our home!

PUL Team - March 27, 2022, 12:12 a.m.

Mmm sounds incredible, Tayler, we're so glad the bowl was enjoyed :D

Carla - March 24, 2022, 11:20 a.m.

This looks delicious I'd love to make this to encourage us to start eating breakfast, however I really hate mayo so is there anything I could substitute it with? :D

PUL Team - March 24, 2022, 3:35 p.m.

Hey there, Carla! The mayonnaise helps give a thick and creamy flavour while helping to spread out the yellow colour. You could omit it and adjust the spices to taste, or perhaps experiment with substituting it with dijon mustard. We also have a tofu scramble in our breakfast wrap recipe here which you could use in place of the one with mayo:…. We hope this helps for now 😊

Krista - March 19, 2022, 10 p.m.

Delicious! I really like this recipe! :)
My sister showed it to me and I have made it several times ever since.
Tasty, versatile and comforting!
I recommend.

PUL Team - March 19, 2022, 10:44 p.m.

Oh we're so happy to hear, Krista, thank you!

Candace S. - Feb. 13, 2022, 4:14 a.m.

I’ve made this several times now and just love it! It’s beautiful on the plate and tastes amazing, i love a drizzle of balsamic glaze over the greens and tomatoes. So grateful for this resource and the lovely way the recipes are presented with mouth watering pictures-I’m a huge fan of the PUL YouTube channel too!

PUL Team - Feb. 14, 2022, 3:30 a.m.

Mmm balsamic sounds lovely! Thank you for being part of the PUL family, Candace 😃

Kjersti - Jan. 7, 2022, 1:12 p.m.

This looks so good! I don't have any tofu at home right now, but definitely making this next time I go to the shops!

For the website I would really like to see some kind of meal plan of what you eat a week. You always make really big portions, so I assume you have a lot of leftovers. I only cook for myself so I would love to see what you do with leftovers and what you eat over a week.

Really looking forward to follow pick up limes and see where you go 😊

PUL Team - Jan. 7, 2022, 8:53 p.m.

Hi Kjersti, thanks for the kind words and suggestion! It means so much. We'll note it down for future PUL ideas. In the meantime, in case you're interested and haven't already seen, our website has a feature to adjust recipe portion sizes using the + and - button beside the servings number 😊

Sorana - Dec. 22, 2021, 8:52 p.m.

The vegan "egg" salad is mind-blowing! I'm utterly in love with this recipe. It goes extraordinarily well with the potatoes and tomatoes, which were sitting in my fridge for a couple of days, so I'm verily thankful I got to use them. I was in a rush, so I skipped the garlic spinach, but I will surely make the entire recipe next time. I haven't been this excited about eating something in a while! Thank you so so much, guys! You are wonderful!

PUL Team - Dec. 23, 2021, 1:44 a.m.

Oh, Sorana, we appreciate this so much! Thank YOU for the kind words and lovely review 😃

Deb - Dec. 14, 2021, 12:03 a.m.

Hi Sadia,
After a long day at work,I am a nurse. I made this recipe. It is so delicious .so scrumptious!
Thank you both.

PUL Team - Dec. 14, 2021, 5:09 a.m.

So glad it's being enjoyed, Deb! Thank you for all of the work that you do ❣️

Christina M. - Nov. 28, 2021, 7:22 p.m.

This is my moms favorite breakfast, now I make it every time for her birthday breakfast! It’s super filling but it in the best way possible.

PUL Team - Nov. 28, 2021, 11:32 p.m.

Awe so kind of you to make it for your mom, Christina! We're so honoured the bowl is being enjoyed 🤗

Jordan - Nov. 8, 2021, 5:40 p.m.

YUM! I made this as a breakfast for myself a few weeks ago and I loved it. Last night I realized that I'm in need of a grocery trip, but I had the ingredients for this recipe, though I only had sweet potatoes instead of white. I made this for myself and my boyfriend for dinner- it was beautiful, nutritious and really delicious! This is equally tasty using white or sweet potatoes. Very highly recommend!

PUL Team - Nov. 9, 2021, 2:20 a.m.

Oh Jordan, you're much too kind! It means so much that the recipe was enjoyed and thanks for the insight 🤗

Elodie - Oct. 4, 2021, 4:28 p.m.

I tried it yesterday, and ... SO GOOD! I loved the different colors, flavors, etc and knowing it’s a healthy lunch as un upgrade touch. In short, a great success to reproduce. But this time I would start by cooking spinach to eat salad as it was hot ;)

PUL Team - Oct. 4, 2021, 6:31 p.m.

We're so glad the recipe is being enjoyed, Elodie, thank you for sharing 😃

Louise Magnusson🇸🇪 - Sept. 24, 2021, 1:48 p.m.

Maybe it isn’t a good idea to crown a winner of savoury breakfast recipes when I haven’t tried PUL’s burritos😅…
Nevertheless, this is so far my favourite savoury breakfast!!! Egg salads aren’t a thing here in Sweden: I would say non-existent, but second opinions are required👩🏻‍⚖️. But oh my Robin’s salad is awesome!!! I love how you’ve complemented it with so good textures and flavours: rustic and crunchy potatoes, sweet tomatoes, and umami packed spinach. I was definitely full and happy afterwards🤣

PUL Team - Sept. 24, 2021, 7:27 p.m.

Aww, Louise, thank you for the glowing review! It's so appreciated and means so much that the breakfast bowl was enjoyed. We hope you love the burritos as well if you're able to give them a chance 😜

Madhu - Sept. 19, 2021, 5:05 p.m.

I made this yesterday and it’s soooo good! I struggle with breakfasts being boring, but I know I need to eat before going to work. This bowl was so visually pleasing and delicious! I have leftovers for this rainy Sunday morning!!

PUL Team - Sept. 20, 2021, 6:25 a.m.

Woohoo! It means so much that the breakfast bowl is being enjoyed. Thank you, Madhu 😃

Gesa - Sept. 16, 2021, 3:40 p.m.

This vegan egg is absolutely fantastic! I eat it with potatoes, on bread or crackers or add it into a green or mixed salad. It is so flavourful and a great substitution for chicken eggs.

PUL Team - Sept. 16, 2021, 5:02 p.m.

Love all the pairings! So happy the recipe is being enjoyed, Gesa 😊

SO AMAZING! - Sept. 13, 2021, 3:57 p.m.

I really loved this recipe! My favorite parts were the rosemary and paprika on the potatoes and the amazing tomatoes, the soy sauce and garlic with the spinach (so creative), and I subbed chickpeas for tofu in the egg salad and it is amazing! So simple and easy :)

PUL Team - Sept. 14, 2021, 2:32 a.m.

We appreciate this so much! Lovely idea to use chickpeas 😃

Kayla - Sept. 1, 2021, 4:06 a.m.

LOVE THIS!!! I loved egg salad before becoming vegan, I just thought I'd never find a good substitute for I have! This to me is even better than my favorite non-vegan version I use to make. Thank you so much for this!!

PUL Team - Sept. 2, 2021, 12:56 a.m.

Aww so happy to hear, Kayla, thank you for taking the time to share 🙂

Jamie Ngo - Aug. 16, 2021, 2:24 a.m.

Love everything about this!! 💚 The egg salad blew my mind, and the garlic spinach in particular was delicious. I used mashed chickpeas for the egg salad instead of tofu because I was out, and it still tasted incredible! Took awhile to make but fully worth it. Lots of love and thank you PUL team!

PUL Team - Aug. 17, 2021, 5:31 a.m.

Mmm love the mashed chickpeas idea, Jamie! Lots of love back to you 🥰

Bridget - Aug. 10, 2021, 11:33 p.m.

This is delicious!! I've never been a huge fan of tofu scrambles, but this recipe is definitely making me change my mind! Love it!

PUL Team - Aug. 11, 2021, 2:56 a.m.

So thrilled you're enjoying the recipe, Bridget! We appreciate it so much ✨

Monica - Aug. 1, 2021, 12:25 a.m.

Every part of this bowl is delicious. I especially love the garlic spinach.

Anna - July 25, 2021, 8:55 a.m.

You were the first one who introduced me to "tofu scramble". My hopes weren't high, since usually eggs & dairy products substitutes are not so good. I was so surprised by the final texture and taste! It was soooooo good. Next time I will be making it, I will use black salt instead of regular one. That should enhance the egg taste. :-)

PUL Team - July 27, 2021, 1 a.m.

We appreciate this so much, Anna, and so happy you enjoyed the recipe! ✨🌻

Adri - July 9, 2021, 9:14 a.m.

LOVE this "egg salad"! It is easy to make, it is ready to enjoy in a jiffy and keeps really well for a couple of days.

Jamie R - July 8, 2021, 11:53 p.m.

I've made the full bowl - it's all so delicious! The potatoes are especially PERFECT! Best seasoning blend for potatoes. Highly recommend it all!

Victoria - July 8, 2021, 7:57 p.m.

I only made the "egg" salad part of this and even though I'm normally not a big fan of egg salad (I can't even remember the last and maybe only time I've tried egg salad), both my fiance and I were pleasantly surprised!

Side note: going through your website to leave reviews has made me realize how much I've enjoyed and relied on your recipes to help with our plant-based journey. Without you, I'd be poking my fork at some sad salads and slightly regretting my plant-based journey. Not anymore!

PUL Team - July 10, 2021, 9:35 p.m.

Aww, Victoria, we're so grateful to have you in our PUL family and it means so much to be part of your plant-based journey. Thank you for the incredible review 🥰

Mackenzie B. - July 8, 2021, 7:46 p.m.

I made this for my lunches last week, and I really loved the vegan "egg" salad! I would have never thought to whip it up that way. It was absolutely delicious!

Brandie - June 15, 2021, 4:24 p.m.

Oh my goodness! I made this for breakfast and it was one of the best savory breakfasts I have ate since going vegan! Every taste bud is pleased! The egg salad is a new favourite as well and I am sure would convert a non-vegan. If you are looking for a sign to try, this is it!! Thank you for your incredibly beautiful tasting meals you create! Love from Canada <3

PUL Team - June 17, 2021, 5:50 a.m.

Thank YOU for the glowing review, Brandie! Hugs to Canada ✨

Cris S - June 5, 2021, 3:54 p.m.

One of the most amazing breakfasts (although I ate it as a dinner because preparing it is more time consuming). The only thing I'd change would be to reduce or replace the mayo with more wholesome ingredients (I find the store brought vegan mayo completely disappointing).

PUL Team - June 5, 2021, 9:33 p.m.

We're so glad you hear you enjoyed the breakfast bowl, Cris! We'll note down a homemade vegan mayo recipe perhaps as a future recipe idea ✨🙂

Julia - April 22, 2021, 5:16 p.m.

One of the best breakfast dishes I ever had! Thank you so much for this recipe!

PUL Team - April 24, 2021, 2:23 a.m.

A lovely compliment, Julia! Thank you for the review :)

CJ - April 10, 2021, 1:11 a.m.

Just made the egg salad and it was easy and delicious. I'm chilling it in the fridge to use in sandwiches for lunch this week. Used firm tofu because that's what we had and the texture was good.

PUL Team - April 10, 2021, 2:34 a.m.

We're so glad you enjoyed the recipe, CJ! Thank you for sharing :D