Vegan Egg Salad Food
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
Vegan tofu salad that tastes freakishly similar to egg salad. The black salt gives it the distinctive eggy sulfur flavor. Serve on bread or in lettuce bowls.
Provided by Sarah Dipity
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 5.7 g, Fat 7.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 457.3 mg, Sugar 2.8 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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- 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.
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