Happy Herbivore Recipe

Eggless Salad

Servings: 6

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.

Picture of Eggless Salad

Additional Info

Recipe added on December 15, 2010 by

Ingredients

Instructions

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.

Nutritional Information

  • Serving Size: 1
  • Servings Per Batch: 6
  • Amount Per Serving
  • Calories 63
  • Fat 2.80g
  • Carbohydrate 5.20g
  • Dietary Fiber1.50g
  • Sugars2.40g
  • Protein6g

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