No Mayo Tofu Eggless Salad Recipes

VEGAN EGG SALAD (WITH TOFU)

Steps:

• Drain tofu, wrap in a clean tea towel and press for 30 minutes under a plate with a few cans. (This step is important; if you don't press out excess liquid, your salad will become watery as it sits.)
• Finely chop half of the tofu. Mash the other half. The two textures will mimic the different textures of egg whites and egg yolks. (Optional, but I also find mashing some of it makes the mixture a bit more cohesive so pieces of tofu are less likely to fall out of your sandwich.)
• Stir tofu together with remaining ingredients. You can serve it immediately, but it's best if you let it marinate for a few hours or even overnight in the fridge.

ULTIMATE TOFU EGGLESS SALAD

Steps:

• Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels. Or, if you have a tofu press, use it a little ahead of time. Place the tofu in a mixing bowl and mash well with a large fork or potato masher - or simply crumble with clean hands.
• Add the celery, scallion, and dill.
• 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, stir well to combine, and season with salt and pepper. Serve at once as suggested in the headnote, or cover and refrigerate until needed.

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.

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.

VEGAN EGGLESS SALAD

Steps:

• Drain the tofu and pat dry the block by rolling it in a few layers of paper towel. You can also do a quick tofu press while preparing the other ingredients simply by layering a few heavy books on top of the paper towel covered tofu to help squeeze some of the water out.
• In a medium bowl, add the tofu and mash it until you reach a coarse texture with some smaller chunks and other larger. I like to use a hand masher to do this, but you can also use your hands. Try not no over process it so you don't end up with scrambled tofu. You can also thinly slice it if you prefer.
• Then, to the tofu, add the rest of the ingredients and stir to combine. Taste and add more salt if needed. If you want the mixture to be saltier but without more black salt flavor, then simply add more regular salt.
• Serve in sandwiches, over toasts, with crackers or top over a bed of green lettuce. Enjoy!

VEGAN EGG SALAD

Steps:

• Open tofu package and drain any water. If using shelf-stabletofu, there won't be much water. For the refrigerated tofu, you'll need todrain and then press all water out.
• This can be done with a tofu press or by using dish towel or paper towels to place on top of the block and top with a heavy plate or cast iron pan. Continue to drain under pressure for approximately 30 minutes.
• I like to freeze my tofu and once it has thawed, the water can be pressed out simply by squeezing just like a sponge. This way, there is no need for a press of any kind.
• Dice up the green onions and celery, and defrost the green peas by placing them in a colander and running warm water over them.
• In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky. Another option is to mash the chickpeas and tofu in a bowl with a potato masher.
• Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas and all other ingredients.
• Stir thoroughly and serve on your choice of whole-grain bread with fresh leaves of spinach or lettuces. For those that are gluten intolerant, serve alone or on your favorite gluten-free bread or crackers.
• Check out the video below of me showing how easy it is to make this tofu egg salad.

EGG-LESS MAYO SANDWICHES

Steps:

• Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
• Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
• Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
• Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

VEGAN EGG SALAD SANDWICH

Steps:

• To make the vegan egg salad: chop the tofu into a small cube. Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
• To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.

VEGAN TOFU NO-EGG SALAD

Steps:

• Stir the mayo, Dijon mustard, tahini (if using), vinegar, and turmeric (if using) together in a medium bowl.
• Add the tofu, relish, parsley, celery, carrots and scallions. Gently stir until fully blended.
• Season with kala namak or salt and pepper to taste.
• Serve in sandwiches, wraps, or atop a bed of greens.

THE BEST VEGAN "EGG" SALAD

Steps:

• Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the "dressing."
• To make the Mayo "dressing", add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
• Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
• Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.

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.

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.

EGGLESS TOFU SALAD SANDWICH

Steps:

• Drain tofu, wrap in clean, lint-free kitchen towel and press out excess water. Crumble gently into medium bowl. Add remaining ingredients including mayo, Dijon mustard, parsley, green onions, lemon juice, turmeric, pinch of cayenne and salt and pepper and smash together with a fork until well mixed. Mixture should still have some texture. Use salad as a sandwich filling (with lettuce and tomato on pumpernickel, whole grain wheat bread or in a wheat pita) or serve on a bed of lettuce with a couple other salads as a salad sampler plate.

EGGLESS EGG SALAD (NO TOFU!)

Steps:

• In a food processor, process the garbanzo beans as much as you can. Add the mayo and cream the two together.
• In a large bowl, combine the bean mixture with the other ingredients. Mix well.
• Enjoy!
• This recipe makes 16 servings (1/4-cup each)

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 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 EGG SALAD (TOFU)

Steps:

• Squeeze block of tofu over sink and remove as much water as possible. Crumble pieces into bowl. Also add celery seed, black pepper, parsley and celery if you like them. Add spices and let chill 10 minutes. Then add veggies and vegenaise and let chill covered about an hour. Have on a salad, or sandwhich, on its own, with veggies, pita, tortilla chips, tortilla or other flat breads, etc. You could make this into an appetizer too for parties. Enjoy.

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.

NO-MAYO TOFU EGGLESS SALAD

Steps:

• In large mixing bowl, mush tofu or press thru potato masher. Add yogurt, celery, scallion, relish, mustard, salt and pepper. Stir to combine. Cover and chill at least 2 hours.