Eggless Salad
The recipe Eggless Salad can be made in around 45 minutes. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 79 calories. For 58 cents per serving, you get a salad that serves 6. 1671 person were glad they tried this recipe. Head to the store and pick up nutritional yeast, curry powder, extra firm tofu, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Happy Herbivore. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. If you like this recipe, you might also like recipes such as Eggless Snickers Chocolate Chip Cookies – Eggless Cookie s, Eggless chocolate chip cookies | Best eggless cookie, and Eggless Apple Banana Muffin | Eggless Muffins s.
Servings: 6
Ingredients:
1 whole celery stalks, minced
¼ tsp mild curry powder
1½ tbsp Dijon mustard
12 ounces extra-firm tofu
¼ tsp garlic powder
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
1¼ tbsp nutritional yeast
¼ tsp onion powder
2 tbsp relish (dill pickle)
½ tsp black salt
½ tsp turmeric
Equipment:
mixing bowl
Cooking instruction summary:
InstructionsIf using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.I used the fat-free vegan mayo from The Happy Herbivore Cookbook. However, Nasoya makes a commercial fat-free vegan mayo and there are several low fat varieties by other brands.Nutritional InformationServing Size: 1Servings Per Batch: 6Amount Per ServingCalories 63Fat 2.80g Carbohydrate 5.20gDietary Fiber1.50gSugars2.40gProtein6g
Step by step:
1. If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl.
2. Add remaining ingredients and stir until well combined.
3. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary.
4. Add black pepper to taste and serve.I used the fat-free vegan mayo from The Happy Herbivore Cookbook. However, Nasoya makes a commercial fat-free vegan mayo and there are several low fat varieties by other brands.Nutritional Information
Serving Size 1Servings Per Batch
1. 6Amount Per Serving
2. Calories
3. 63Fat
4. 80g
5. Carbohydrate
6. 20gDietary Fiber1.50gSugars2.40gProtein6g
Nutrition Information:
covered percent of daily need
