Vegetarian Tofu And Egg Salad Recipes
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
TOFU "EGG" SALAD
Make and share this Tofu "egg" Salad recipe from Food.com.
Provided by Ambercrombiegirl
Categories Lunch/Snacks
Time 5m
Yield 7-9 serving(s)
Number Of Ingredients 7
Steps:
- Mash the tofu with a fork and add all ingredients together. Mix until well combined. Refrigerate.
- It is best if left overnight for the flavors to combine.
- Is great served on toasted bread with pickles and lettuce! Enjoy!
Nutrition Facts : Calories 62.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 0.5, Sodium 77.6, Carbohydrate 5, Fiber 1, Sugar 1.5, Protein 5.6
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4.4/5 (12)Category Side, Snack, SpreadCuisine AmericanTotal Time 15 mins
- Wrap the tofu in a tea towel and squeeze firmly. You don't need to press the tofu—you're just aiming to remove some excess moisture from it.
- Crumble the tofu into a mixing bowl with your hands. You're aiming for it to be mostly crumbled, but with a few larger pieces for a little bit of texture.
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