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.

See all sandwich recipes.

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.

Nutrition

Calories per serving:

120 calories

Dietary restrictions:

Low Carb Sugar Conscious, Kidney Friendly, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

6%

Servings:

6
  • Fat 41g 63%
  • Carbs 37g 12%
  • Saturated 5g 26%
  • Fiber 16g 62%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 9g
  • Polyunsaturated 22g
  • Protein 68g 137%
  • Sodium 2,531mg 105%
  • Calcium 2,376mg 238%
  • Magnesium 274mg 68%
  • Potassium 1,016mg 29%
  • Iron 12mg 65%
  • Zinc 10mg 65%
  • Phosphorus 731mg 104%
  • Vitamin A 24µg 3%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 13mg 841%
  • Riboflavin (B2) 13mg 739%
  • Niacin (B3) 72mg 359%
  • Vitamin B6 12mg 620%
  • Folic Acid (B9) 117µg 29%
  • Vitamin E 1mg 6%
  • Vitamin K 48µg 60%
Have a question about nutritional data? Let us know.
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