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Tofu “Eggless” Salad

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Tofu “Eggless” Salad

This is one of my favorite ways to enjoy tofu. It’s incredibly quick and easy to prepare, and is so delicious that people are often amazed by how good it tastes. For that reason, just like our Cashew-Carrot Paté, we like to serve it at our educational events, or any time that we serve food to people who aren’t familiar with vegan cooking. Throw the finished product in a wrap with some salad or sprouts, and you have a healthy lunch that both kids and adults will love.

Himalayan salt is not essential, but it’s a fantastic addition to this recipe, because the ‘sulphur’ taste makes the tofu actually taste like eggs. A little turmeric (optional) adds a yellow color, helping to create the illusion. Vegan mayonnaise is not necessary either (we make it without mayonnaise all the time), but it certainly helps to add a delicious flavor and creamy consistency that makes you feel like you’re eating a traditional egg salad. When we served this recipe recently, one elderly gentleman was quite surprised to find out he had been eating tofu rather than eggs!

One of the great things about this recipe is that once you know what you’re doing, you’ll find that it’s only one or two steps different from a tofu omelet or scramble. Tofu omelet is great for breakfast, lunch or dinner, especially if you add some sauteed veggies such as pepper, mushrooms or zucchini. Once you get a handle on this recipe, you’ll find that you’ve learned how to make a whole bunch of meals in one!

See pages 2 and 3 for some interesting variations.

Eggless Salad
serves 2

2 cups medium-firm organic tofu, rinsed and drained
1 Tbsp. tamari
1 Tbsp. oil
5 Tbsp. vegan mayonnaise (or 2-3 Tbsp. tahini)
1/2 tsp. Himalayan salt (or sea salt)
1/2 tsp. turmeric
5 Tbsp. nutritional yeast
1–2 Tbsp. mustard
1 Tbsp. tahini (optional)
2 celery stalks, diced finely
2 onion slices, diced finely (optional)

In a bowl, mash the tofu. Add the remaining ingredients and mix. Refrigerate.

Delicious as a salad or served on sandwiches.

Image: Silvi Burden

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Read more: All recipes, Appetizers & Snacks, Basics, Food, Side Dishes, Soups & Salads, Vegan, Vegan and Delicious

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Angel Flinn

Angel Flinn is Director of Outreach for Gentle World – a non-profit educational organization whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making the transition.

Go to the Source

Incredibly Delicious: Recipes for a New Paradigm

500 cholesterol-free recipes from quick, easy meals to gourmet banquets. An extensive chapter on raw food preparation, cultivating a vegan-organic garden, vegan alternative ingredients, quotes from medical and environmental authorities affirming the benefits of a plant-based diet and inspiring words of wisdom from some of the greatest minds of all time. More than a cookbook! buy now

46 comments

+ add your own
8:33AM PDT on Apr 7, 2012

Thank you

5:02AM PDT on May 29, 2011

Yummy recipes. Thanks for sharing.

10:14PM PDT on Nov 1, 2010

Nice recipe, thanks!

10:48AM PDT on Oct 30, 2010

OK, laugh at me if you will, but I'm going to serve this at a Halloween party, inside a cored cauliflower-- BRAINS!!

7:12AM PDT on Oct 11, 2010

Thanks, I used to love deviled eggs before becoming vegan!
This should be good, thanks, I'll make it wednesday :)

5:56AM PDT on Oct 9, 2010

Thanks

3:23PM PDT on Sep 30, 2010

I'm always looking for good tofu recipes ~ thank you for sharing!

11:02AM PDT on Sep 29, 2010

Sounds great.

12:58AM PDT on Sep 27, 2010

Thanks.

2:29PM PDT on Sep 26, 2010

Thanks for the recipes.

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