No Mayo Tofu Eggless Salad Recipes

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TOFU EGGLESS SALAD RECIPE



Tofu Eggless Salad Recipe image

Make a tasty Egg Salad Sandwich with Tofu instead of Eggs

Provided by Tony Bailey

Time 5m

Number Of Ingredients 10

1 Box Firm Tofu
1 Teaspoon Turmeric
1/2 teaspoon Paprika
3 Tablespoons Fresh Parsley, Chopped
1 clove Garlic, Chopped
2 ounces Mayonnaise (more if you like it creamy)
1 Tablespoon Dijon Mustard
2 stalks Celery (finely chopped)
1/2 white onion (finely chopped)
1 teaspoon Rice Wine Vinegar

Steps:

  • Press the tofu to remove excess water and crumble it into a large mixing bowl
  • Add the turmeric, paprika, parsley, celery, garlic and onion to the tofu and mix well. Salt and pepper to taste.
  • Mix in the mustard, mayo and the teaspoon of vinegar
  • Check the seasoning again, this is really all there is to it. Dial up or down ingredients as you see fit or add your own favorite egg salad ingredients.

VEGAN EGG SALAD (WITH TOFU)



Vegan Egg Salad (with tofu) image

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

1 package medium-firm tofu (sizes vary; see notes)
1 stalk green onion, finely-sliced
1-2 tablespoons fresh dill, finely chopped
1-2 stalks celery, finely diced
1/3 cup vegan mayo (see notes)
2 teaspoons Dijon mustard
juice of 1/2 lemon
1 tablespoon nutritional yeast
1/8 teaspoon turmeric (optional, for color)
1/2 teaspoon black salt (kala namak)
black pepper, to taste

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

TOFU EGGLESS SALAD SANDWICH



Tofu Eggless Salad Sandwich image

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

1 block firm organic tofu (drained and pressed)
1/3 cup celery (chopped)
1/4 cup red onion (chopped)
2 sweet pickles (or dill, chopped (no added sugar, preferred))
1/4 cup parsley (chopped)
2 Tbl homemade mayonnaise (or vegan store-bought)
2 tablespoons prepared yellow mustard
1/2 tsp turmeric (or curry powder)
sea salt and pepper (to taste)
8 slices whole grain bread (or sourdough)
tomato (sliced)
1 medium avocado (sliced (optional))
lettuce (or sprouts)

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

VEGAN EGG SALAD SANDWICH



Vegan Egg Salad Sandwich image

Only 10 minutes to make and it tastes just like eggs! Perfect for a quick lunch. Make this salad ahead of time for meal prep.

Provided by Sam Turnbull • It Doesn't Taste Like Chicken

Categories     Main Course

Time 10m

Number Of Ingredients 10

1 block (454g) medium-firm tofu, (drained and patted dry)
6 tablespoons vegan mayonnaise
2 tablespoon nutritional yeast
2 teaspoon yellow mustard
2 green onions, (chopped)
3/4 teaspoon black salt
1/4 teaspoon turmeric
salt and pepper to taste ((optional))
8 slices bread ((gluten-free if preferred) )
4 lettuce leaves

Steps:

  • To make the vegan egg salad: chop the tofu into a small cube. Add the tofu to a large bowl along with the vegan mayonnaise, nutritional yeast, yellow mustard, green onions, black salt, and turmeric. Gently mix. If desired add table salt and pepper to taste.
  • To make vegan egg salad sandwiches: toast the bread if desired. Layer 4 slices of bread with a lettuce leaf and then follow with a generous serving of the vegan egg salad. Top with the remaining slices of bread and serve.

Nutrition Facts : Calories 248 kcal, Carbohydrate 6 g, Protein 12 g, Fat 19 g, SaturatedFat 2 g, Sodium 590 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

THE BEST VEGAN "EGG" SALAD



The BEST Vegan

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

2 blocks Medium-Firm Tofu, pressed*
1 cup Cashews, soaked for at least 4 hours
½ tsp Nutritional Yeast
1 tsp Lemon Juice
2 tsp Dijon Mustard
1 tsp Distilled White Vinegar
1 tbsp Fresh Chives, chopped
1 ½ tsp Kala Namak (Black Salt)*
¼ cup Filtered Water
Black Pepper, to taste
¼ tsp Turmeric (Optional, for color)

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.

EGG-LESS MAYO SANDWICHES



Egg-less mayo sandwiches image

Use tofu as a substitute for egg along with dairy-free mayo to make these vegan sandwiches. They're ideal for a kids' party where some children may have an intolerance or allergy

Provided by Juliet Sear

Categories     Afternoon tea, Lunch

Time 5m

Yield Makes 16-20 sandwiches

Number Of Ingredients 8

400g block of medium-firm tofu in water
6 tbsp vegan mayo
½ tsp Dijon mustard
¼ tsp ground turmeric
1 tbsp nutritional yeast
2 tsp finely chopped chives
1 large white sandwich or wholemeal loaf (10-12 slices), or 12 mini rolls (use gluten-free bread if necessary)
1 punnet cress (optional)

Steps:

  • Remove the tofu from the pack and press out the excess water, either between sheets of kitchen paper or a clean tea towel, weighed down with a plate for about 30 mins.
  • Mix the mayo, mustard, turmeric and nutritional yeast together with a little salt and pepper.
  • Crumble the tofu into a bowl, leaving large chunks to create a chopped egg texture. Gently stir in the chives. If you want it looser you can add more mayo.
  • Spread the mixture on the bread to make four or five rounds of sandwiches (depending on how much filling you want), then add cress, if you like. Use a sharp knife to cut into triangles.

Nutrition Facts : Calories 139 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

VEGAN TOFU NO-EGG SALAD



Vegan Tofu No-Egg Salad image

The best egg salad ever, sans eggs! This vegan egg salad is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo, Dijon mustard and a bit of tahini.

Provided by Alissa

Categories     Salad     Sandwich

Time 10m

Number Of Ingredients 13

1/4 cup vegan mayo, (or more, if you like)
2 tablespoons Dijon mustard
1 tablespoon tahini ((optional))
2 teaspoons red wine vinegar
Pinch turmeric ((optional, for eggy color))
1 (14 ounce or 400 gram) package extra firm tofu, (drained, patted dry and roughly chopped)
1/4 cup dill pickle relish
2 tablespoons finely chopped fresh parsley
2 medium celery stalks, (finely diced)
2 medium carrots, (finely diced)
2 scallions, (chopped)
Kala namak ((Optional, for eggy flavor. Can sub regular salt.), to taste)
Black pepper, (to taste)

Steps:

  • Stir the mayo, Dijon mustard, tahini (if using), vinegar, and turmeric (if using) together in a medium bowl.
  • Add the tofu, relish, parsley, celery, carrots and scallions. Gently stir until fully blended.
  • Season with kala namak or salt and pepper to taste.
  • Serve in sandwiches, wraps, or atop a bed of greens.

Nutrition Facts : Calories 202 kcal, Carbohydrate 16 g, Protein 11 g, Fat 12.1 g, SaturatedFat 2 g, Sodium 656 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

TOFU EGGLESS "EGG" SALAD



Tofu Eggless

tofu slad is one of our favorite vegan food transformations.

Provided by Veg Kitchen

Categories     Tofu

Time 15m

Number Of Ingredients 8

14- to 16- ounce tub firm tofu (well drained)
1 large stalk celery (finely diced)
1 scallion (finely chopped)
1/3 cup vegan mayonnaise (or as desired)
1 to 2 teaspoons prepared yellow mustard (to taste)
1 teaspoon good-quality curry powder (or more, to taste)
2 to 3 tablespoons nutritional yeast (optional (but highly recommended))
Salt and freshly ground pepper to taste (see Note)

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

VEGAN EGG SALAD



Vegan Egg Salad image

Make yourself a tasty and easy vegan egg salad sandwich! It's ready in less than 10 minutes and has the same flavor and mouthfeel as the traditional version!

Provided by Marly McMillen

Categories     Salad

Time 10m

Number Of Ingredients 11

14 oz pkg extra firm tofu (drained & mashed)
½ cup egg-free mayo
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onions
1 teaspoon garlic powder
¾ teaspoon sea salt
¼ teaspoon turmeric
½ teaspoon paprika
½ teaspoon thyme
1 ½ tablespoon yellow mustard
Optional add-ins: Frozen peas, veggie bacon bits, and vegan cheddar cheese shreds

Steps:

  • Drain the tofu by taking it out of the container and covering both the top and bottom of the tofu with a clean absorbent towel (a dish towel works fine or you can use paper towels too). Press on the top of the tofu or set something heavy to help speed up the process of removing the excess liquid. (This is a lot easier than boiling eggs if you ask me!)
  • Use your hands to crumble the tofu into small bits into a lidded bowl.
  • Combine the remaining ingredients in a bowl. Stir to combine.
  • Pour the mustard mixture in with the crumbled tofu. Stir to combine. Chill before serving to let the seasonings settle in.

Nutrition Facts : Calories 123 kcal, Carbohydrate 2 g, Protein 3 g, Fat 10 g, SaturatedFat 1 g, Sodium 316 mg, ServingSize 1 serving

ULTIMATE TOFU EGGLESS SALAD



Ultimate Tofu Eggless Salad image

This tofu eggless salad has the look and feel of egg salad, though it's not intended to fool anyone!

Provided by Nava Atlas

Categories     Tofu & Tempeh

Time 15m

Number Of Ingredients 10

14-ounce tub firm tofu (see note)
1 large stalk celery, finely diced
1 scallion, thinly sliced, or several chives, chopped
1 tablespoon minced fresh dill, or a pinch of dried dill
1/2 cup vegan mayonnaise
2 teaspoons prepared yellow mustard
1 teaspoon good-quality curry powder, or more, to taste
2 to 3 tablespoons nutritional yeast, optional (but highly recommended)
1 tablespoon pickle relish, optional
Salt and freshly ground pepper to taste (see note)

Steps:

  • Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels. Or, if you have a tofu press, use it a little ahead of time. Place the tofu in a mixing bowl and mash well with a large fork or potato masher - or simply crumble with clean hands.
  • Add the celery, scallion, and dill.
  • 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, stir well to combine, and season with salt and pepper. Serve at once as suggested in the headnote, or cover and refrigerate until needed.

Nutrition Facts : Calories 167 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 166 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

VEGAN EGG SALAD SANDWICH



Vegan Egg Salad Sandwich image

This tofu "egg" salad is super easy and takes only a few minutes to prepare. This is the perfect tofu egg salad sandwich recipe using easy ingredients you can find anywhere. Create the taste, texture and color of egg salad without eggs by using tofu, vegan mayonnaise, turmeric and black salt.

Provided by The Edgy Veg

Categories     lunch

Time 30m

Yield 4 sandwiches

Number Of Ingredients 20

14oz package medium firm tofu
1 stalk celery, small dice
¼ red onion, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp fresh dill or chives, finely chopped
⅓ cup vegan mayonnaise
2 tsp Dijon or yellow mustard
1 Tbsp nutritional yeast
2 tsp sweet relish
1 Tbsp apple cider vinegar
1 tsp garlic powder
¼ tsp dried turmeric
¼ tsp paprika
½ tsp black salt (kala Namak)
pinch cayenne powder
½ tsp freshly cracked black pepper
8 slices of your favourite sandwich bread (toasting optional)
¾ cup alfalfa sprouts or shredded lettuce
1 tomato, sliced
¼ cucumber, sliced

Steps:

  • Wrap tofu in a tea towel or paper towels (or use tofu press) and squeeze gently to remove water. Place in a colander over a bowl or in the sink and set aside.
  • In a large mixing bowl combine vegan mayo, mustard, relish, nutritional yeast, apple cider vinegar, garlic powder, turmeric, paprika, black salt and a pinch of cayenne pepper. Mix until combined and smooth.
  • Use your hands and crumble the tofu into small pieces into the large mixing bowl with mayo mixture.
  • Combine well and taste. Add more mayo, black salt and cracked pepper as needed.
  • Add celery, onions, parsley and dill or chives and mix to combine.
  • Use right away or chill for a minimum of 30 mins to allow spices and seasonings to marinate the tofu.
  • Taste mixture after 30 mins and adjust seasonings as needed.
  • Spoon tofu mixture onto four slices of bread and top with alfalfa sprouts or greens, and tomatoes (or whatever veggies you want) and top with a second slice of toasted bread on each. Slice in half and serve, or wrap in eco-friendly sandwich wrap for a delicious school or work lunch.

EGGLESS EGG SALAD (TOFU)



Eggless Egg Salad (Tofu) image

Got this from pg 256 of Vegan Living (complete idiot's guide to) book. But, like any good salad you can make this one your own by tweeking the recipe. All appropriate credit to them but I wanted to add it here for anyone else eating vegan. I hope that's ok. Great for picnics or other occassions where you might normally have egg salad. My first shared recipe. Enjoy.

Categories     Vegetarian Meals     Picnic     Picnic Vegetarian Meals     Other     Other Vegetarian Meals     Vegan     Vegan Vegetarian Meals     Sandwich     Vegetarian Meals Sandwich

Yield 6

Number Of Ingredients 12

1 lb firm tofu
1 1/2 tsp fresh or bottled lemon juice
1/2 tsp sea salt
1/4 tsp onion powder
1/4 tsp tumeric
1/4 tsp celery seed
1/8 tsp freshly ground black pepper.
1/3 cup celery diced
1/4 cup green onions sliced
1/4 cup fresh parsley chopped
2 TB prepared pickle relish (I use sweet)
1/2 cup Vegan Mayonnaise (of your choice)

Steps:

  • Squeeze block of tofu over sink and remove as much water as possible. Crumble pieces into bowl. Also add celery seed, black pepper, parsley and celery if you like them. Add spices and let chill 10 minutes. Then add veggies and vegenaise and let chill covered about an hour. Have on a salad, or sandwhich, on its own, with veggies, pita, tortilla chips, tortilla or other flat breads, etc. You could make this into an appetizer too for parties. Enjoy.

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

EGGLESS SALAD



Eggless Salad image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 pounds soft tofu
1/2 cup soy-based mayonnaise
3 tablespoons Dijon mustard
1 teaspoon cayenne
1/2 teaspoon turmeric
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
1/2 cup diced green onions
Salt and pepper

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



No-Mayo Tofu Eggless Salad image

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

14 ounces pakacge firm light tofu, drained well
1/2 cup plain nonfat yogurt
1 stalk celery, finely chopped
1 scallion, chopped
1 teaspoon pickle relish or 1 teaspoon finely chopped dill pickle
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

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.

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