Egg Salad Recipe
Egg Salad Recipe saves lunch when sandwiches demand creamy comfort and patience runs suspiciously low today again.
You mash plant based egg tofu herbs and dressing because simple meals deserve dramatic personality always.
This salad delivers protein satisfaction proving vegan classics easily outshine boring desk lunches everywhere lately.
Egg Salad Recipe
Egg Salad Recipe uses plant-based egg substitute made from tofu mixed with creamy dressing and herbs for a vegan spread.
Ingredients
- 14 oz firm tofu drained
- 3 tbsp vegan mayonnaise
- 1 tsp mustard
- 1 tbsp lemon juice
- 2 tbsp chopped celery
- 2 tbsp chopped green onions
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp chopped parsley
Instructions
- Place firm tofu in a mixing bowl.
- Mash tofu with a fork until crumbly.
- Add vegan mayonnaise, mustard, lemon juice, turmeric, salt, and pepper.
- Stir until mixture becomes creamy.
- Mix in celery, green onions, and parsley.
- Taste and adjust seasoning if needed.
- Chill 5 minutes before serving.
- Serve on bread, crackers, or lettuce leaves.
Notes
Nutritional values (per serving)
Calories: 190Total Fat: 11g
Saturated Fat: 1.5g
Carbohydrates: 6g
Fiber: 2g
Protein: 14g
Vitamins and minerals (per serving)
Calcium: 25%Iron: 15%
Vitamin K: 20%
Magnesium: 10%
Potassium: 8%
Additional notes / tips to enhance flavor
- Add black salt for egg-like flavor.
- Chill longer for better texture.
- Add diced pickles for tanginess.
- Spread on toasted bread for crunch.
- Add paprika sprinkle before serving.
