Eggless Salad

4
Servings
10m
Prep Time
3h
Cook Time
3h 10m
Ready In


"Having recently migrated to a plant-based diet, I spend a lot of time looking for recipes for traditional foods that include no (or minimal) animal ingredients. After considering several egg salad recipes from various sites, one from Allrecipes came the closest to real egg salad. After some personal-taste alterations and additions, this recipe is the result. I can hardly tell the difference, and even my skeptical egg-loving husband loved it!"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (112.1 g)
  • Calories 121.4
  • Total Fat - 6.8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 3.8 mg
  • Sodium - 187.9 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 1 g
  • Sugars - 1.2 g
  • Protein - 9.9 g
  • Calcium - 137.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.1 mg

Step 1

In a small bowl combine mayonnaise, vinegar, mustard, turmeric, dill, seasoned salt, and parsley. Stir in green onion, shallot, and celery. Mix well and set aside.

Step 2

In a larger bowl, break up drained tofu with a fork until it resembles chopped egg. Stir in mayonnaise mixture and mix well.

Step 3

Refrigerate 2-4 hours to chill and allow flavors to combine.

Tips & Variations


No special items needed.

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