Vegan Egg Salad With Tofu Recipes

VEGAN EGG SALAD (WITH TOFU)

Vegan Egg Salad (with tofu) image

This eggless tofu salad is the perfect high-protein sandwich filling or salad topper! It's so creamy and flavorful you won't miss the eggs at all.

Provided by Sarah Sullivan

Categories Salad

Time 10m

Number Of Ingredients 11

Ingredients

1 package medium-firm tofu (sizes vary; see notes)
1 stalk green onion, finely-sliced
1-2 tablespoons fresh dill, finely chopped
1-2 stalks celery, finely diced
1/3 cup vegan mayo (see notes)
2 teaspoons Dijon mustard
juice of 1/2 lemon
1 tablespoon nutritional yeast
1/8 teaspoon turmeric (optional, for color)
1/2 teaspoon black salt (kala namak)
black pepper, to taste

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.

Nutrition Facts : Calories 145, Sugar 1.3 g, Sodium 360.2 mg, Fat 9.3 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 5.7 g, Fiber 1.9 g, Protein 9.7 g, Cholesterol 0 mg

VEGETARIAN TOFU AND EGG SALAD RECIPE

Vegetarian Tofu and Egg Salad Recipe image

This vegetarian recipe looks and tastes like real egg salad-but it's not! Serve on bread with lettuce for a vegan tofu egg salad sandwich.

Provided by Jolinda Hackett

Categories Lunch Salad Sandwiches

Time 10m

Yield 4

Number Of Ingredients 9

Ingredients

1 (14-ounce) block firm tofu (drained)
1/3 cup vegan mayonnaise (good brands are Vegenaise or Just Mayo)
1/3 cup sweet pickle relish
1/2 tsp lemon juice
1/2 stalk celery (diced)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp mustard
dash paprika for garnish (optional)

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).

Nutrition Facts : Calories 204 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 10 g, SaturatedFat 2 g, Sodium 280 mg, Sugar 8 g, Fat 14 g, ServingSize 2 to 4 servings, UnsaturatedFat 0 g

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