Eggless Salad

Eggless Salad
Staff Writer
Eggless Salad

Lindsay S. Nixon

Eggless Salad

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.

Nutrition

Calories per serving:

71 kcal

Daily value:

4%

Servings:

6
  • Carbohydrate, by difference 5 g
  • Protein 6 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 13 IU
  • Vitamin A, RAE 1 µg
  • Ash 1 g
  • Calcium, Ca 109 mg
  • Carotene, beta 2 µg
  • Choline, total 3 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 2 g
  • Fiber, total dietary 1 g
  • Folate, DFE 27 µg
  • Folate, food 27 µg
  • Folate, total 27 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 5 µg
  • Magnesium, Mg 7 mg
  • Niacin 1 mg
  • Phosphorus, P 29 mg
  • Potassium, K 55 mg
  • Selenium, Se 2 µg
  • Sodium, Na 190 mg
  • Sugars, total 1 g
  • Water 61 g
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