Tofu Egg Salad Food

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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

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

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

TOFU EGG SALAD



Tofu Egg Salad image

A good eggless tofu salad that is great in sandwiches or on it's own in a lettuce cup. Trader Joe's sells a good vegan mayonnaise, or you could use a soy yogurt but it will be more tangy. The nutritional yeast gives it a cheesy flavor. Another great recipe from Just the Food.

Provided by Sharon123

Categories     Breakfast

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 (12 ounce) package extra firm tofu (pressed, drained and cubed or crumbled)
4 garlic cloves, minced
1/2 yellow onion, diced (1 cup)
1/4 cup nutritional yeast
1/4 teaspoon turmeric
1/2 teaspoon ground mustard
1/8 teaspoon dill
1/8 teaspoon paprika (smoked paprika is good too)
1/2 cup vegan mayonnaise (vegannaise)
1 tablespoon yellow mustard (French's recommended or use whole grain mustard if you like)
sea salt
fresh ground black pepper

Steps:

  • Place oil, onion and garlic in a skillet on medium high heat . Saute until fragrant, 3-5 minutes.
  • Add tofu (cut into tiny little 1/4 inch cubes or crumbled) and saute 10-12 minutes or until golden.
  • Reduce heat add spices and nutritional yeast. Fold until well coated, remove from heat and let cool.
  • Once cool, add mayonnaise and mustard. Mix well. Add salt and pepper to taste.
  • Keep refrigerated until ready to serve.
  • Serve on sprouted grain bread, in a whole grain tortilla, or on a bed of greens. Makes enough filling for 8 wraps or sandwiches.

Nutrition Facts : Calories 121.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 104.7, Carbohydrate 6.9, Fiber 2.2, Sugar 1.5, Protein 6.2

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