VEGAN EGG SALAD
Vegan tofu salad that tastes freakishly similar to egg salad. The black salt gives it the distinctive eggy sulfur flavor. Serve on bread or in lettuce bowls.
Provided by Sarah Dipity
Categories Salad
Time 10m
Yield 4
Number Of Ingredients 11
Steps:
- Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 5.7 g, Fat 7.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 457.3 mg, Sugar 2.8 g
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Abbaa Javed
[email protected]Meh.
Nhlanhla Dlamini
[email protected]I was skeptical at first, but this vegan egg salad really surprised me. It's so creamy and flavorful, and the texture is perfect. I'm definitely going to be making this again and again.
Gabriel James
[email protected]This recipe is a great way to use up leftover tofu. I love that it's so versatile - you can add whatever vegetables or herbs you like. I also like to serve it on top of a bed of lettuce for a light and refreshing meal.
Mijan Mia
[email protected]Just made this for lunch and it was delicious! I used regular tofu instead of silken tofu and it still turned out great. I also added some chopped celery and onion for extra crunch.
Maqsood Qadri
[email protected]I've been looking for a vegan egg salad recipe that actually tastes good, and this one fits the bill! The addition of black salt really gives it that eggy flavor. I'm definitely going to be making this again.
Deejay Playmaker
[email protected]This vegan egg salad recipe is a game-changer! The texture is spot-on, and the flavor is incredibly close to the real thing. I was so impressed with how easy it was to make, and it's a much healthier alternative to traditional egg salad.