Okay, if you want the best vegan “egg” salad recipe on Earth, these vegan egg-less salad cups are it! I was bound and determined to create an egg salad that would not only trick, but delight my in-laws. They love egg salad, and I knew that my vegan egg less salad cup would pass muster. It did! How great to be able to enjoy the kind of comfort food we are used to, but in a vegan version!
BTW – I recommend you use sprouted tofu for your vegan egg-less salad cups if you can find it because it’s easier to digest than regular tofu. I love Wildwood. You can also use extra firm silken tofu, which makes for a more silky egg-white like texture, but if you go this route, it won’t hold together so well. So, I recommend you experiment with both and see which one you like best.
Ingredients:
- 12 ounces extra-firm tofu, drained, and cut into tiny cubes
- 1 whole celery ribs, minced
- 1¼ tbsp nutritional yeast
- 1½ tbsp Dijon mustard
- 2 tbsp relish (dill pickle)
- 1 tbsp Tamari Sauce
- ½ tsp turmeric
- ¼ tsp mild curry powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp black salt
- 2 tbsp vegan mayo
- Outer leaves of a red cabbage
Instructions:
- Place the tofu and celery in a small bowl.
- Whisk the remaining ingredients together in another bowl.
- Combine the mayo ingredients with the tofu and celery.
- Spoon your egg salad into your cabbage cups.
You can store your vegan egg salad in an airtight container in the fridge for up to a week. Also try it on gluten-free crackers, such as Mary’s Gone Crackers, stuffed in a celery rib, or in a gently warmed whole wheat pitta.
Tip: Red cabbage is a great change from green lettuce cups, because it contains a very powerful anti-oxidant called an Anthocyanin, which is vital for optimum health. Remember to try to eat at least 6 servings a day of red, black or purple plants – that way you are covered.
