Tofu Egg Salad Recipes
TOFU EGG SALAD
A good eggless tofu salad that is great in sandwiches or on it's own in a lettuce cup. Trader Joe's sells a good vegan mayonnaise, or you could use a soy yogurt but it will be more tangy. The nutritional yeast gives it a cheesy flavor. Another great recipe from Just the Food.
Provided by Sharon123
Categories Breakfast
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place oil, onion and garlic in a skillet on medium high heat . Saute until fragrant, 3-5 minutes.
- Add tofu (cut into tiny little 1/4 inch cubes or crumbled) and saute 10-12 minutes or until golden.
- Reduce heat add spices and nutritional yeast. Fold until well coated, remove from heat and let cool.
- Once cool, add mayonnaise and mustard. Mix well. Add salt and pepper to taste.
- Keep refrigerated until ready to serve.
- Serve on sprouted grain bread, in a whole grain tortilla, or on a bed of greens. Makes enough filling for 8 wraps or sandwiches.
Nutrition Facts : Calories 121.1, Fat 8.6, SaturatedFat 1.4, Cholesterol 3.6, Sodium 104.7, Carbohydrate 6.9, Fiber 2.2, Sugar 1.5, Protein 6.2
TOFU "EGG" SALAD
Make and share this Tofu "egg" Salad recipe from Food.com.
Provided by Ambercrombiegirl
Categories Lunch/Snacks
Time 5m
Yield 7-9 serving(s)
Number Of Ingredients 7
Steps:
- Mash the tofu with a fork and add all ingredients together. Mix until well combined. Refrigerate.
- It is best if left overnight for the flavors to combine.
- Is great served on toasted bread with pickles and lettuce! Enjoy!
Nutrition Facts : Calories 62.6, Fat 3.1, SaturatedFat 0.7, Cholesterol 0.5, Sodium 77.6, Carbohydrate 5, Fiber 1, Sugar 1.5, Protein 5.6
EGGLESS SALAD
Steps:
- Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.
TOFU SALAD
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.
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