TOFU EGGLESS SALAD SANDWICH
When the urge hits, this Tofu Eggless Salad Sandwich does the trick. It comes together in 5 minutes, uses ingredients you probably have on hand and tastes delicious.
Provided by Diane Smith
Categories Sandwiches
Time 30m
Number Of Ingredients 13
Steps:
- Press tofu using a tofu press or wrapping in paper towels and placing a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
- Place tofu in a large bowl and break up into small pieces with a fork.
- Add the celery, parsley, red onion, red onion, pickles, mayonnaise, mustard, turmeric, salt, and pepper and stir to combine.
- Serve on bread with tomato and lettuce or sprouts and avocado, if preferred.
Nutrition Facts : Calories 136 kcal, Carbohydrate 10.7 g, Protein 18 g, Fat 6.1 g, SaturatedFat 0.7 g, Sodium 36.8 mg, Fiber 2.8 g, Sugar 3.2 g, ServingSize 1 serving
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!
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 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.
NO-MAYO TOFU EGGLESS SALAD
Make and share this No-Mayo Tofu Eggless Salad recipe from Food.com.
Provided by Debbie R.
Categories Soy/Tofu
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl, mush tofu or press thru potato masher. Add yogurt, celery, scallion, relish, mustard, salt and pepper. Stir to combine. Cover and chill at least 2 hours.
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
CURRIED TOFU EGGLESS SALAD
Vegan version of egg salad, I am a vegetarian and thoroughly enjoy this spread. Have made it for a friend who has an allergy to eggs, but loved egg salad sandwiches, she loves it.
Provided by Sueie
Categories Spreads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mash tofu until it resembles coarse breadcrumbs.
- Stir in remaining ingredients.
- Cover and refrigerate for at least 1 hour so that the flavours can develop.
- Use as a sandwich spread or on toast.
Nutrition Facts : Calories 82.5, Fat 7, SaturatedFat 1.1, Cholesterol 2.6, Sodium 54.1, Carbohydrate 2.7, Fiber 0.5, Sugar 0.8, Protein 3
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.
TOFU EGG SALAD
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
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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