Recipe: Vegan Eggless Salad
If you try this recipe, don’t forget to take a photo and tag @thejewishvegan and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients (serves 4)
Roasted Vegetables:
1 block extra firm tofu
1½ tbsp dill roughly chopped
¾ tsp black salt
1 tsp dijon mustard
5 tbsp vegan mayo
1 stick celery, large finely chopped
1½ tbsp pickle juice or lemon juice
2 tbsp red onion minced
Salt & pepper to taste
Method
Remove the tofu block from the package and squeeze over the sink between your hands. Press firmly to release as much water as you can without mashing the tofu. Alternatively, you can press it for longer using a tofu press.
Place the tofu block on its side and cut in half. Then place it on its "face" (the largest rectangle) and chop from one end, cutting through every ¼ to ½ inch or so. Lastly, roughly chop the tofu at all angles to create variable sized and shape pieces. Add to a mixing bowl.
Add all of the other ingredients to the bowl and mix well. Taste before adding any additional salt, as the pickle juice and black salt are both salty. If the egg-less salad isn't "eggy" enough, try adding a bit more of the black salt before adding plain salt.
Serve cold on sandwiches, in wraps, on beds of lettuce, or however floats your boat!
Recreated From a Recipe by The Jewish Vegan Follow them on Instagram.
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