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Lilly’s Table

 
 
© Lillys-Table.com Photo of Eggless Salad
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Eggless Salad

 

Imagine everything you love about egg salad, but with tofu instead. This is actually one of my favorite ways to eat tofu. I usually whip up a batch of this, spread some on bread for sandwiches and the rest is used as dip for veggies or a spread for crackers. This is a flexible recipe, so feel free to add your favorite egg salad ingredients, such as sweet or dill relish.

Ingredients

  • 8 ounces tofu, extra-firm
  • 2 tablespoons mayonnaise, or veganaise for vegan
  • 2 tablespoons greek yogurt, cottage cheese or veganaise
  • 1 tablespoon nutritional yeast
  • ½ teaspoon white wine vinegar, or pickle juice
  • 1 pinch turmeric, to give a yellow 'egg' color
  • ½ teaspoon salt
  • 1 pinch black pepper, to taste
  • 1 stalk celery, trimmed and minced
  • 1 green onion, trimmed and minced
  • 2 green olives, or a small pickle, minced, optional

Serving Size: 2 People

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Preparation Instructions

Wrap the tofu with a clean dish towel that won’t get threads on it. Place on a plate. Cover with another plate and press down with a heavy weight such as a can of tomatoes or a brick. The towel will absorb any excess liquid

Whisk together the mayonnaise or veganaise, the greek yogurt or cottage cheese, nutritional yeast if using, vinegar or pickle juice, turmeric, salt and pepper.

Unwrap the tofu and crumble into the dressing. Fold together with the minced celery, green onions and olives or pickles.