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
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
This Vegan Egg Salad spread is one that I get asked about a lot. I have taken it to some of my cooking & nutrition classes to sample, and students rave. They even take it to potlucks themselves.
Provided by EatPlant-Based.com
Categories Sandwiches & Spreads
Time 15m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 204 calories, Carbohydrate 29 grams carbohydrates, Fat 3.4 grams fat, Fiber 9.3 grams fiber, Protein 11.7 grams protein
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
VEGAN EGG SALAD
Make yourself a tasty and easy vegan egg salad sandwich! It's ready in less than 10 minutes and has the same flavor and mouthfeel as the traditional version!
Provided by Marly McMillen
Categories Salad
Time 10m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 123 kcal, Carbohydrate 2 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 316 mg, ServingSize 1 serving
TOFU EGGLESS "EGG" SALAD
tofu slad is one of our favorite vegan food transformations.
Provided by Veg Kitchen
Categories Tofu
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 222 kcal, Carbohydrate 6 g, Protein 11 g, Fat 17 g, SaturatedFat 2 g, Sodium 133 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
EGGLESS CAESAR SALAD
Provided by Anne Burrell
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
- Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
- Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve.
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.
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!
BETTER THAN EGG SALAD
Tofu takes on the taste and texture of egg salad in this quick-fixing sandwich from Lisa Renshaw of Kansas City, Missouri.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Mix first 8 ingredients; stir in tofu. Line 4 slices of bread with lettuce. Top with tofu mixture. If desired, sprinkle with pepper; close sandwiches.
Nutrition Facts : Calories 266 calories, Fat 9g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 692mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 4g fiber), Protein 14g protein. Diabetic Exchanges
EGGLESS SALAD
Imagine everything you love about egg salad, but with tofu instead. This is actually one of my favorite ways to eat tofu. I usually whip up a batch of this, spread some on bread for sandwiches and the rest is used as dip for veggies or a spread for crackers. This is a flexible recipe, so feel free to add your favorite egg salad ingredients, such as sweet or dill relish.
Time 10m
Yield Serves 2 People
Number Of Ingredients 11
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.
VEGAN EGG SALAD SANDWICH
This tofu "egg" salad is super easy and takes only a few minutes to prepare. This is the perfect tofu egg salad sandwich recipe using easy ingredients you can find anywhere. Create the taste, texture and color of egg salad without eggs by using tofu, vegan mayonnaise, turmeric and black salt.
Provided by The Edgy Veg
Categories lunch
Time 30m
Yield 4 sandwiches
Number Of Ingredients 20
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.
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- Take the tofu out of the package, rinse with water and extract as much liquid out of the tofu as possible by using a tofu press or some plates. If using plates, set the tofu on one plate and then place several more plates on top and let it set for about 20 minutes.
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