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Cobb “Eggless” Tofu Salad With All the Fixins
Tofu "Egg Salad" and Cobb Salad Combined

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Cobb “Eggless” Tofu Salad With All the Fixins

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Ingredients

Adjust Servings:
1 14 ounce package Extra-firm tofu dried using a tofu press
1 large, diced White Onion
4 stalks, chopped Celery
1/2 cup Shredded Carrots
12 sliced Grape Tomatoes
1/2 cup Low-Fat Vegenaise or Silken Tofu
1/4 cup Yellow Mustard
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Pure Maple Syrup
pinch Salt
pinch Pepper

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Cuisine:

Egg Salad is all All-American favorite, but made with tofu and some extra veggies, it is a protein packed, healthy veggie salad you can enjoy without the fat and calories!

  • 1 hour
  • Serves 6
  • Easy

Ingredients

Directions

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I prepare a variety of lunch time favorites on Sundays, so Paul and I can take them to work without a lot of fuss. Unfortunately, my day  begins at 4 a.m. Paul’s day begins at 6 a.m. Needless to say, we aren’t preparing lunch at that time of the day. I  make a giant pot of soup that lasts the week, a sandwich spread, and I cut up vegetables for easy throw together salads. I also prepare a few homemade dressings.  I also have a tendency to prep other food for dinners. Planning really helps me throughout the week and makes cooking so much easier.

Tofu ‘egg salad’ is a staple at our house, as is chick pea salad.  Both are easy to make, and with a little creativity, I create different variations to keep it new and exciting. Instead of making typical tofu ‘egg’ salad, I decided to add healthy additions to make it a ‘cobb,’ tofu ‘egg’  salad. This version has less fat and calories than cobb salad or cholesterol laden egg salad.

This variation of tofu ‘egg’ salad is a fresh, crunchy alternative to the texture of a typical tofu ‘egg’ salad. With the addition of shredded carrots, fresh tomatoes, and celery, each bite supplies an extra crispy goodness.

This healthy lunch salad can be eaten on a sandwich, wrapped in a tortilla, or simply bread-free in a bowl. Collard green leafs or  lettuce cups can also be used. I opted for an open faced  sandwich today.

Switching up a few ingredients in a staple salad spread or any dish can bring a lot of variety to meal preparation. Playing with a variety of ingredients usually ends in an incredible culinary creation.

 

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Steps

1
Done

Prepare tofu by using a tofu press, squeezing it slowly until it is approximately 1 inch thick
While tofu is pressing, prepare the vegetables and place into a large mixing bowl

2
Done

Dressing

Combine Vegenaise, mustard, apple cider vinegar, maple syrup, and salt and pepper
Whisk together

3
Done

After tofu is reduced, drained and dry, cut into small cubes
Add to vegetable bowl
Pour dressing over contents of bowl
Gently stir to combine
Refrigerate until ready to use

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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Cobb "Eggless" Tofu Salad With All the Fixins
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