THE BEST VEGAN "EGG" SALAD
This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.
Provided by Caitlin Shoemaker
Categories Entree
Time 20m
Number Of Ingredients 11
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.
VEGAN EGG SALAD SANDWICH
Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch. Make this salad ahead of time for meal prep.
Provided by Sam Turnbull • It Doesn't Taste Like Chicken
Categories Main Course
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 248 kcal, Carbohydrate 6 g, Protein 12 g, Fat 19 g, SaturatedFat 2 g, Sodium 590 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
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 (VEGAN OR VEGETARIAN)
You wouldnt know that this tasty egg salad substitue was good for you! This healthy alternative can fool almost anyone. Everytime I make it my boyfriend gobbles it down unknowingly :)
Provided by Meghan
Categories Lunch/Snacks
Time 10m
Yield 6-10 depending on how much you use
Number Of Ingredients 6
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.
ALMOST EGGLESS EGG SALAD
More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
Provided by Jill
Categories Egg Salad
Time 4h10m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 8.2 g, Cholesterol 2.6 mg, Fat 15.5 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 90.4 mg, Sugar 2.4 g
ALMOST EGGLESS EGG SALAD
More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
Provided by Jill
Categories Egg Salad
Time 4h10m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 8.2 g, Cholesterol 2.6 mg, Fat 15.5 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 90.4 mg, Sugar 2.4 g
EGGLESS EGG SALAD
Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way.
Provided by Yosemite Chef
Categories Spreads
Time 20m
Yield 4 sandwiches, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Slice one-third of the tofu and mash in a bowl.
- Add the other ingredients in whatever order you wish.
- I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
- Enjoy on rye bread or on crispy crackers.
- Bon appetite!
ALMOST EGGLESS EGG SALAD
More than just a substitute for egg salad! The only egg is in the mayonnaise; use soy mayonnaise for a vegan variation. Serve on wheat toast with crisp lettuce and fresh tomato slices.
Provided by Jill
Categories Egg Salad
Time 4h10m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 226.9 calories, Carbohydrate 8.2 g, Cholesterol 2.6 mg, Fat 15.5 g, Fiber 2.9 g, Protein 18.2 g, SaturatedFat 2.3 g, Sodium 90.4 mg, Sugar 2.4 g
VEGAN EGGLESS EGG SALAD
This is my personal recipe and it's my favorite in the summer and spring time! I recommend putting it inside a wheat pita pocket or make it into a sandwich :) it taste better than eating it plain!
Provided by Matteo.
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
- In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
- Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
- Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
- Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
- The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!
Nutrition Facts : Calories 77.9, Fat 6, SaturatedFat 1, Cholesterol 7.2, Sodium 183, Carbohydrate 6.2, Fiber 0.5, Sugar 2.2, Protein 0.6
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VEGAN ‘EGG’ SALAD SANDWICH - THE SIMPLE VEGANISTA
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4.9/5 (7)Total Time 5 minsCategory EntreeCalories 319 per serving
- Cut tofu into about 1/2 inch cubes, lay in between a dish towel or paper towels to soak up excess moisture. Gently press, careful to not press too hard if using silken and soft tofu.
- In the bottom of a medium sized mixing bowl, add the mayonnaise, dijon, optional celery powder and turmeric, salt and pepper, mix well to combine. Add tofu and chives, gently fold into the mayo mix until well coated. If you like, feel free to mash the vegan egg salad, or mash just 1/2 of it.
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