Eggless Salad

Name: Eggless Salad
Ingredients: 12 ounce extra-firm tofu; 1 tablespoon low-sodium soy sauce; 1 stalk celery, minced; 1 1/4 tablespoon nutritional yeast; 1 1/2 tablespoon dijon mustard; 2 tablespoon dill pickle relish; 1/2 teaspoon turmeric; 1/4 teaspoon mild curry powder; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/2 teaspoon black salt; 2 tablespoon fat-free vegan mayo; black pepper, to taste

Lindsay S. Nixon|June 12, 2012 10:56 am EST

Eggless Salad

3 (3 ratings)

Print

My long search for the perfect vegan "egg" salad is over! This tofu eggless salad tastes just like the original, only it's fat-free and a whole lot healthier. Black salt is the secret ingredient here. This has quickly became a favorite in our household. See all sandwich recipes.

Servings

6

Ingredients

12 ounce extra-firm tofu
1 tablespoon low-sodium soy sauce
1 stalk celery, minced
1 1/4 tablespoon nutritional yeast
1 1/2 tablespoon dijon mustard
2 tablespoon dill pickle relish
1/2 teaspoon turmeric
1/4 teaspoon mild curry powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon black salt
2 tablespoon fat-free vegan mayo
black pepper, to taste

Directions

If using firm tofu, press for at least 20 minutes. Give extra-firm tofu a good squeeze before starting. Crumble the tofu into a large mixing bowl. Add the remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Season with additional spices, to taste.