Eggless Salad

Eggless Salad
Lindsay S. Nixon

Ingredients

  • 12 Ounces  extra-firm tofu
  • 1 Tablespoon  low-sodium soy sauce
  • stalk celery, minced
  • 1 1/4 Tablespoon  nutritional yeast
  • 1 1/2 Tablespoon  Dijon mustard
  • 2 Tablespoons  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 Tablespoons  fat-free vegan mayo
  •   Black pepper, to taste

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.

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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.

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