Eggless Salad Recipe


Nutrition

Cal/Serving: 120
Daily Value: 6%
Servings: 6

Low-Carb
Sugar-Conscious, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free
Fat7g11%
Saturated1g4%
Trans0g0%
Carbs6g2%
Fiber3g10%
Sugars2g0%
Protein11g23%
Sodium416mg17%
Calcium395mg40%
Magnesium45mg11%
Potassium165mg5%
Iron2mg11%
Zinc2mg11%
Phosphorus120mg17%
Vitamin A174IU3%
Vitamin C0mg1%
Thiamin (B1)2mg140%
Riboflavin (B2)2mg123%
Niacin (B3)12mg60%
Vitamin B62mg103%
Folic Acid (B9)19µg5%
Vitamin E0mg1%
Vitamin K8µg10%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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Eggless Salad
Lindsay S. Nixon

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.

3
Ratings6

INGREDIENTS

  • 12 ounces extra-firm tofu
  • 1 tablespoon low-sodium soy sauce
  • 1 stalk celery, minced
  • 1 1/4 tablespoons nutritional yeast
  • 1 1/2 tablespoons 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

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.

Recipe Details

Per Serving

Calories: 63

Total fat: 2.8 g

Total carbohydrate: 5.2 g

Dietary fiber: 1.5 g

Sugars: 2 g

Protein: 6.0 g


Click here to see more recipes from The Happy Herbivore
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Servings: 6
Cuisine: American
Special Designations: Vegan, Vegetarian, Healthy

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