3
3 ratings

Eggless Salad

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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Ingredients

  • 12 Ounces extra-firm tofu
  • 1 Tablespoon low-sodium soy sauce
  • 1 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

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.

Nutritional Facts
Servings6
Calories Per Serving79
Total Fat4g7%
Sugar2gN/A
Saturated0.7g3.3%
Protein7g14%
Carbs5g2%
Vitamin A5µg1%
Vitamin B122µg27%
Vitamin B62mg100%
Vitamin C0.4mg0.7%
Vitamin E0.2mg1.2%
Vitamin K11µg13%
Calcium125mg12%
Fiber2g8%
Folate (food)15µgN/A
Folate equivalent (total)15µg4%
Folic acid50µgN/A
Iron1mg8%
Magnesium34mg9%
Monounsaturated1gN/A
Niacin (B3)12mg59%
Phosphorus84mg12%
Polyunsaturated2gN/A
Potassium132mg4%
Riboflavin (B2)2mg100%
Sodium219mg9%
Thiamin (B1)2mg100%
Zinc1mg8%