Eggless Egg Salad Recipes
EGGLESS EGG SALAD
Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way.
Provided by Yosemite Chef
Categories Spreads
Time 20m
Yield 4 sandwiches, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice one-third of the tofu and mash in a bowl.
- Add the other ingredients in whatever order you wish.
- I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
- Enjoy on rye bread or on crispy crackers.
- Bon appetite!
EGGLESS SALAD
Steps:
- Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.
EGGLESS EGG SALAD
This is an easy tofu egg salad recipe.
Provided by Angel
Categories Salad Egg Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- In a large pot over medium-high heat bring water, vinegar and salt to a boil. Stir in tofu and return to a boil. Reduce heat to medium and simmer 15 minutes. Drain.
Nutrition Facts : Calories 110 calories, Carbohydrate 3.2 g, Fat 6.6 g, Fiber 1.7 g, Protein 12 g, SaturatedFat 1 g, Sodium 10.6 mg
VEGAN EGGLESS EGG SALAD
This is my personal recipe and it's my favorite in the summer and spring time! I recommend putting it inside a wheat pita pocket or make it into a sandwich :) it taste better than eating it plain!
Provided by Matteo.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
- In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
- Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
- Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
- Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
- The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!
Nutrition Facts : Calories 77.9, Fat 6, SaturatedFat 1, Cholesterol 7.2, Sodium 183, Carbohydrate 6.2, Fiber 0.5, Sugar 2.2, Protein 0.6
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