Vegan Tofu Salad Food
VEGAN EGG SALAD (WITH TOFU)
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
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
VEGAN TOFU CAPRESE SALAD
Vegan caprese with cheesy miso tofu. Marinating tofu with miso adds amazing flavor to bland tofu. If you don't have shiso (Japanese herb), you can use basil.
Provided by Elly Mel
Categories Soy/Tofu
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To drain water from tofu, wrap tofu in paper towl. Warm up in the microwave for 3 minutes.
- In a small bowl, mix rice miso and lemon juice, spread to the entire surface of tofu.
- Fold the marinated tofu with plastic wrap, put in the fridge and let it for a night or for 3 days. Remove miso paste with spoon and slice.
- Arrange tofu, tomatoes and shiso or basil alternately. Drizzle olive oil, sprinkle salt and black pepper.
Nutrition Facts : Calories 194.6, Fat 14.8, SaturatedFat 2.3, Sodium 628.7, Carbohydrate 8.7, Fiber 2.4, Sugar 3.3, Protein 9.5
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