Eggless Egg Salad No Tofu Recipes

VEGAN EGGLESS EGG SALAD

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!

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.

EGGLESS EGG SALAD (NO TOFU!)

Steps:

• In a food processor, process the garbanzo beans as much as you can. Add the mayo and cream the two together.
• In a large bowl, combine the bean mixture with the other ingredients. Mix well.
• Enjoy!
• This recipe makes 16 servings (1/4-cup each)

EGGLESS EGG SALAD

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!

CURRIED TOFU EGGLESS SALAD

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.