Eggless Salad

I sooo wanted to try this recipe, I specially ordered black salt from Amazon for it because I didn’t want to sub sea salt! My husband says it tastes just like the “real” thing. I wouldn’t go that far, but it’s pretty close. I had it in a toasted sandwich the first night, and on top of salad in lieu of dressing for lunch the next day. It’s pretty easy to make, too–just throw all the ingredients in a bowl and stir.

This recipe is from Everyday Happy Herbivore.


Eggless Salad
Recipe type: Salad
Cuisine: American
  • 12 oz extra-firm tofu
  • 1 tbsp low-sodium soy sauce
  • 1 celery stalk, minced
  • 1.25 tbsp nutritional yeast
  • 1.5 tbsp Dijon mustard
  • 2 tbsp dill relish
  • ½ tsp ground turmeric
  • ¼ tsp mild yellow curry powder
  • ¼ tsp granulated garlic powder
  • ¼ tsp granulated onion powder
  • ½ tsp black salt (can sub sea salt, but taste will be a little different)
  • 2 tbsp vegan mayo
  • generous dash of paprika
  • black pepper, to taste
  1. Crumble tofu in bowl, then add remaining ingredients and stir well to combine.
  2. Taste and adjust spices as necessary.
  3. This eggless salad will keep in an airtight container in the fridge for about a week.

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