Vegan Eggless Salad

If you love egg salad but, like me (due to allergies), can’t eat eggs, this is a substitute that really closely simulates the real thing. Since I first posted this awesome recipe, I have found out that I am also very sensitive to soy. So, I can’t enjoy this recipe any longer. But I still make it for my family and for those of you who want to avoid dairy and have no issues with soy, it is a wonderful substitute for this old fav.

You can put this recipe together in about 5 minutes and it requires no cooking. The mashed tofu gives this salad its texture. It is a high protein food that is low calorie and does not contain the high levels of cholesterol found in egg yolks. It is great for sandwiches or wraps and will hold up for about 3 days or so in the refrigerator (if it lasts that long).
Non-GMO tofu has been all the rage for its health-promoting benefits. It is an excellent source of protein, specifically soy protein, and contains numerous other nutrients that are necessary for good health.
Recent research has shown that regular consumption of soy protein can help to lower total cholesterol levels by as much as 30%, and lower bad cholesterol (LDL) levels by as much as 40%. It also can lower triglyceride levels, which will reduce the tendency of platelets to form blood clots.
Tofu has been shown not only to lower the bad cholesterol in our bodies but it can possibly raise the levels of good cholesterol (HDL). The spices included in this healthy recipe not only develop the taste of this dish and add to the color, but they contain important anti-oxidants that are health promoting as well.
You can adjust any of the levels of the spices to your liking. This is a very easy, very adaptable recipe. It is so good, you’ll never miss the eggs!
  • 1 pack extra firm silken tofu (organic, non-GMO)
  • 2 ribs organic celery, minced
  • 1/3 – 1/2 cup vegenaise (eggless mayonnaise – can be found in Whole Foods or health food stores)
  • 1 teaspoon lemon juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon sea salt, or more to taste
  • 1/8 teaspoon ground cumin
  • black pepper, to taste
  • 2 tablespoons of fresh dillweed
  • Paprika for garnish (optional)
  • Mash the tofu in a medium sized bowl and fluff it up.
  • Add the minced celery into a bowl and set this bowl aside.
  •  In a separate bowl, combine all the other ingredients and mix well until combined.
  • Add the Vegenaise® mixture to the tofu mixture and combine well. It will take on the look of egg salad.
  • Once combined, sprinkle with paprika if desired.

Use to make sandwiches, wraps or eat with celery sticks. It is even delicious straight out of the bowl!

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