Eggless Salad
Total time
–minCook time
–minPrep time
–min
Ingredients
- 12 ounces extra-firm tofu
- 1 tbsp low sodium soy sauce
- 1 whole celery ribs, minced
- 1¼ tbsp nutritional yeast
- 1½ tbsp Dijon mustard
- 2 tbsp relish (dill pickle)
- ½ tsp turmeric
- ¼ tsp mild curry powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp black salt
- 2 tbsp vegan mayo (fat-free)
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.
Chef's Note: I use the fat-free vegan mayo from The Happy Herbivore Cookbook.
Nutrition
Servings per batch: 6
- Calories: 63
- Fat: 2.80g
- Carbohydrate: 5.20g
- Dietary Fiber: 1.50g
- Sugars: 2.40g
- Protein: 6g
Total time
–minCook time
–minPrep time
–minIngredients
12 ounces extra-firm tofu- 1 tbsp low sodium soy sauce
- 1 whole celery ribs, minced
- 1¼ tbsp nutritional yeast
- 1½ tbsp Dijon mustard
- 2 tbsp relish (dill pickle)
- ½ tsp turmeric
- ¼ tsp mild curry powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp black salt
- 2 tbsp vegan mayo (fat-free)
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.
Chef's Note: I use the fat-free vegan mayo from The Happy Herbivore Cookbook.
Nutrition
Servings per batch: 6
- Calories: 63
- Fat: 2.80g
- Carbohydrate: 5.20g
- Dietary Fiber: 1.50g
- Sugars: 2.40g
- Protein: 6g
