After becoming vegan, I was sure my egg salad days were over… and then I discovered this recipe!
Not only is this egg-free salad significantly lower in calories in fat than your typical egg salad, it is also just as satisfying and delicious!
If you are an ex-egg salad lover looking for a healthier substitution, look no further.
I promise you will not be disappointed. Enjoy!
Cost per serving: $0.47
Calories per serving: 115
Equipment you’ll need: large mixing bowl
1 block extra firm tofu
1 stalk celery, diced
1 Tbsp low-sodium soy sauce
1.5 Tbsp nutritional yeast
1.5 Tbsp Dijon mustard
2 Tbsp relish
1/2 tsp turmeric
1/4 tsp garlic powder
1/4 tsp onion powder
2 Tbsp vegan mayo
1. Drain tofu: wrap block of tofu in paper towel. Place cutting board on top of the block of tofu. Apply even pressure to the top of the block by placing a cookbook (or something of equal weight) on top of the cutting board. Let tofu drain for about 10-15 minutes.
2. Crumble tofu with your hands into mixing bowl until it resembles the consistency of egg salad.
3. Mix in the remaining ingredients and combine thoroughly.