Eggless Egg Salad
When I made the switch to a vegan diet, I think the most challenging part was replacing lunches. I am the type of person who always enjoyed a nice sandwich with a small snack on the side. It was easy to prepare and could easily be brought on the go. However, sandwiches normally have meat on them…. and those that do not seem to be lacking something.
For the record, I absolutely hate the tofurkey fake meat… I think it is gross. And peanut butter and jelly sandwiches are great, but not something I’d enjoy on a regular basis.
To combat this problem, I am going to share with you some sandwich recipes that are almost exactly like the real thing! They all have the same texture as the original non-vegan versions and are pretty similar in taste! To start, I will be telling you the recipe for eggless egg salad :). This recipe uses crumbled tofu as a base (which is surprisingly similar to the feeling of egg whites), and uses dijon mustard and some other spices to create that egg taste in a salad! You can eat this on a sandwich, over greens, or just by itself! It is so good, takes about 5 minutes to make, and is great for on the go. So, read on to find out how to make it!
The ingredients used for my eggless egg salad are extra firm tofu, vegenaise, lemon juice, chopped celery, celery salt, dijon mustard, and sweet pickle juice. The pickle juice and dijon mustard are the secret ingredients that make this recipe delicious in my opinion, so do not forget these!
The first step is to crumble the tofu. You can use a fork for this or simply use your hands!
Then, throw the rest of the ingredients into the bowl!
Finally mix well, and the recipe is complete!
You can serve this delicious eggless egg salad on bread or over greens, your choice! 🙂 Enjoy!
Eggless Egg Salad
- 10 oz extra firm tofu
- 1 cup chopped celery
- 1/4 cup vegenaise
- 3 TBSP dijon mustard
- 2 TBSP sweet pickle juice
- 1/2 tsp celery salt
- 1/2 tsp lemon juice
Crumble tofu into small chunks using a fork or your hands.
Add in remaining ingredients.
Serve on bread or over greens.