Eggless Salad Recipes

TOFU EGGLESS SALAD SANDWICH

Steps:

• Press tofu using a tofu press or wrapping in paper towels and placing a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
• Place tofu in a large bowl and break up into small pieces with a fork.
• Add the celery, parsley, red onion, red onion, pickles, mayonnaise, mustard, turmeric, salt, and pepper and stir to combine.
• Serve on bread with tomato and lettuce or sprouts and avocado, if preferred.

EGGLESS CAESAR SALAD DRESSING

Steps:

• In a blender, combine the mayonnaise, Worcestershire, mustard, lemon juice, vinegar and garlic and blend until the ingredients are combined. Make sure the garlic is completely blended.
• With the blender still running, slowly add the olive oil. Add the Parmesan cheese and continue to blend. Pulse until the ingredients are combined. Season with salt and pepper.
• The dressing can also be made in a bowl with a whisk. Mince the garlic first before adding it.

ALMOST EGGLESS EGG SALAD

Steps:

• In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
• Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.

EGGLESS POTATO SALAD

Steps:

• 1. Peel and slice potatoes into quarters. Boil for about 15 mins.
• 2. Put all the vegetables into a dish; mix together.
• 3. Add the mustard, sour cream, and horseradish; mix together again.
• 4. Break up the anchovies put into the salad. Then mix again. Chill for at least an hour.

VEGAN EGG SALAD

Steps:

• Drain the tofu by taking it out of the container and covering both the top and bottom of the tofu with a clean absorbent towel (a dish towel works fine or you can use paper towels too). Press on the top of the tofu or set something heavy to help speed up the process of removing the excess liquid. (This is a lot easier than boiling eggs if you ask me!)
• Use your hands to crumble the tofu into small bits into a lidded bowl.
• Combine the remaining ingredients in a bowl. Stir to combine.
• Pour the mustard mixture in with the crumbled tofu. Stir to combine. Chill before serving to let the seasonings settle in.

TOFU EGGLESS "EGG" SALAD

Steps:

• Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels (or use a handy tofu pressing device). Place it in a mixing bowl, and mash well with a large fork or potato masher. Or, just crumble with clean hands.
• Add the diced celery and scallion to the tofu
• In a small bowl, combine the mayonnaise, mustard, curry powder, and optional nutritional yeast and mix well. Pour the mayonnaise mixture over the tofu mixture, and stir well to combine.
• Add more vegan mayonnaise if you'd like a creamier consistency. Season to taste with salt and pepper, and add more curry, if you'd like. Serve as suggested, below.

TOFU EGGLESS SALAD RECIPE

Steps:

• Press the tofu to remove excess water and crumble it into a large mixing bowl
• Add the turmeric, paprika, parsley, celery, garlic and onion to the tofu and mix well. Salt and pepper to taste.
• Mix in the mustard, mayo and the teaspoon of vinegar
• Check the seasoning again, this is really all there is to it. Dial up or down ingredients as you see fit or add your own favorite egg salad ingredients.

EGGLESS SALAD (VEGAN OR VEGETARIAN)

Steps:

• Mash Tofu into a chunky texture, similar to that of egg salad.
• Add Mayo to desired consistancy.
• Stir in remaining ingredients.
• Serve on bread or pitas, with lettuce, tomato, cheese or veg.
• cheese if desired.

EGGLESS EGG SALAD

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.

EGGLESS SALAD

Steps:

• Wrap the tofu with a clean dish towel that won't get threads on it. Place on a plate. Cover with another plate and press down with a heavy weight such as a can of tomatoes or a brick. The towel will absorb any excess liquid Whisk together the mayonnaise or veganaise, the greek yogurt or cottage cheese, nutritional yeast if using, vinegar or pickle juice, turmeric, salt and pepper. Unwrap the tofu and crumble into the dressing. Fold together with the minced celery, green onions and olives or pickles.

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.

SIMPLE KALE SALAD RECIPE

Steps:

• In a large bowl whisk together all the ingredients except kale. Toss in the chopped kale. Combine well and serve.

VEGAN EGG SALAD SANDWICH

Steps:

• Wrap tofu in a tea towel or paper towels (or use tofu press) and squeeze gently to remove water. Place in a colander over a bowl or in the sink and set aside.
• In a large mixing bowl combine vegan mayo, mustard, relish, nutritional yeast, apple cider vinegar, garlic powder, turmeric, paprika, black salt and a pinch of cayenne pepper. Mix until combined and smooth.
• Use your hands and crumble the tofu into small pieces into the large mixing bowl with mayo mixture.
• Combine well and taste. Add more mayo, black salt and cracked pepper as needed.
• Add celery, onions, parsley and dill or chives and mix to combine.
• Use right away or chill for a minimum of 30 mins to allow spices and seasonings to marinate the tofu.
• Taste mixture after 30 mins and adjust seasonings as needed.
• Spoon tofu mixture onto four slices of bread and top with alfalfa sprouts or greens, and tomatoes (or whatever veggies you want) and top with a second slice of toasted bread on each. Slice in half and serve, or wrap in eco-friendly sandwich wrap for a delicious school or work lunch.