Eggless Salad (Vegan or Vegetarian)

Eggless Salad (Vegan or Vegetarian)

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 6-10 depending on how much you use

    • About This Recipe

    “You wouldnt know that this tasty egg salad substitue was good for you! This healthy alternative can fool almost anyone. Everytime I make it my boyfriend gobbles it down unknowingly :)”

    Ingredients

  • 1lbextra firm tofu
  • vegan mayonnaise ormayonnaise
  • 1stalkcelery, chopped
  • 2tablespoonsminced onions
  • 1tablespoonDijon mustard
  • salt and pepper

    • Directions

  • Mash Tofu into a chunky texture, similar to that of egg salad.
  • Add Mayo to desired consistancy.
  • Stir in remaining ingredients.
  • Serve on bread or pitas, with lettuce, tomato, cheese or veg.
  • cheese if desired.

    • Reviews

  • “Yum!I made this vegan and it was wonderful.I did add about 2T of sweet pickle relish, some garlic salt, some Lawrys salt and some bay seasoning.This makes a lot of food!We ate it on wheat bread with banana peppers today, but I think I will serve it in tomatoes tomorrow for lunch.Thanks for sharing this recipe!”

  • “Simple and good.”

  • “Very good.I added some cider vinegar to give it more tang but that was the only change I made.”

  • “A very nice recipe which captures the taste and texture of egg salad quite well, without the health concerns. Make sure you take a sharp mustard (e.g. the Dijon mustard suggested in the recipe); the first time I made this I made the mistake of using a sweeter mustard, with negative effects on the taste.”

  • “I have tried alot of “egg salad” recipes and this one was great. I added sliced green olives, like my mom used to. MMM!”

  • “I make this same recipe with Tempeh and call it “Chicken” Salad.Just steam the tempeh first for 15 minutes.I use red onions and add a half a clove of garlic to give it a ‘little something extra’ but careful: a little can easily turn to too much!”

  • “This is very tasty, I really like cooking with tofu and always looking for recipes. This is a keeper, It is very easy to make and goes great with toast and slice tomato.”

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