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.
Recipe added on December 15, 2010 by
If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add 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. Taste, adjusting spices as necessary. Add black pepper to taste and serve.
I used the fat-free vegan mayo from The Happy Herbivore Cookbook. However, Nasoya makes a commercial fat-free vegan mayo and there are several low fat varieties by other brands.
- Serving Size: 1
- Servings Per Batch: 6
- Amount Per Serving
- Calories 63
- Fat 2.80g
- Carbohydrate 5.20g
- Dietary Fiber1.50g