Thursday, August 16, 2012

Recipe: Egg(less) Salad

I'm trying some new healthy vegan recipes from Happy Herbivore and will probably buy her new recipe book. I was browsing the recipe section of the website and the Eggless Salad caught my eye because it looked tasty. I also already had most of the ingredients (like leftover tofu) so I decided to make. It came out awesome! This salad really does taste like egg salad. I made it into lettuce wraps and put it on toast for lunch this week. It's lighter than regular egg salad but has the same rich taste. The recipe looks like it has a lot of ingredients but they're mostly spices and you just have to mix it all together (no cooking and minimal chopping). Each serving is under 100 calories and has minimal fat, depending on the mayo you use.

Ingredients (about 4 servings)
12 oz. extra-firm tofu
1 tbsp. tamari or soy sauce
1 celery stalk, minced
1.25 tbsp. nutritional yeast
1.5 tbsp. dijon mustard
2 tbsp. vegan mayo
1/2 tsp. tumeric
1/4 tsp. mild curry powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper

Take the tofu out of the package and squeeze it over the sink to get the water out. (This will keep the salad from getting soggy). Crumble the tofu into a large mixing bowl. Add the rest of the ingredients and mix well, trying not to squish the tofu. You should let the flavors set for a little while before serving. I made mine at night and left in the refrigerator overnight. I had it for lunch the next day and it was perfect! It can probably be kept in the fridge for up to a week.

I made lettuce wraps (above) by putting a little eggless salad on a lettuce leaf and then wrapping it like a burrito and keeping it together with a toothpick. You can also serve the salad on toast (below).

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