Tofu Eggless Salad Sandwich Recipes

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.

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.

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.

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.

VEGETARIAN TOFU AND EGG SALAD RECIPE

Steps:

• In a medium-sized bowl, gently mash the tofu with a fork until it has the consistency you prefer. You might like to have a few little chunks of tofu or prefer a more crumbly egg salad or a more chunky texture. Err on the side of a bit smaller than a bit larger, as it will carry the rest of the flavors better.
• Add the mayonnaise, sweet pickle relish, lemon juice, and diced celery, stirring to combine well.
• Then sprinkle with the garlic powder and onion powder and stir in the mustard.
• Taste and adjust seasonings to taste. You might want to add a dash of salt if you're used to saltier foods.
• Finally, sprinkle with a dash of paprika for a bit of color and garnish, if you'd like. Serve your tofu egg salad on lightly toasted bread with lettuce and a couple of tomato slices for a vegan "egg" salad sandwich or spread on crackers for a casual vegetarian hors d'oeuvres. This recipe is vegetarian, vegan, and gluten-free (but only if you eat it as a salad and not as a sandwich, of course, or you can use gluten-free bread).

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.

EGGLESS TOFU SANDWICH SPREAD

Steps:

• Press tofu to remove liquid; drain and discard liquid.
• Mash tofu with a fork to crumbly consistency.
• Add the rest of the ingredients.
• Mix well.

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 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.

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.