VEGAN EGG SALAD (WITH TOFU)
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
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
TOFU EGG SALAD
I really enjoyed this! It was inspired by a recipe I saw on Food 911. Careful with the cayenne. (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe. (I'm the only one in the house who will actually EAT tofu!)
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- I always drain my tofu first.
- I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
- Let sit in refrigerator for 10-20 minutes.
- Mash the tofu in a bowl with a wooden spoon.
- Mix tofu well with remaining ingredients.
- Chill and serve.
VEGETARIAN TOFU AND EGG SALAD RECIPE
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
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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