SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 42.0
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 159.3 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 5.3 g

View full nutritional breakdown of Vegan "Egg" Salad Spread calories by ingredient
Report Inappropriate Recipe

Vegan "Egg" Salad Spread

Submitted by: 2GOVEG

Introduction

A super easy guilt-free summer pleasure! Create a healthy southern-style sandwich with plenty of taste and no guilt! For bonus points, make on whole-wheat bread and add tomato and spinach! A super easy guilt-free summer pleasure! Create a healthy southern-style sandwich with plenty of taste and no guilt! For bonus points, make on whole-wheat bread and add tomato and spinach!
Number of Servings: 10

Ingredients

    1 block firm tofu
    2 Cups celery, chopped
    3/4 Cup onion, chopped
    2 tsp. apple cider vinegar
    1/4 tsp. salt
    1/4 tsp. pepper
    1/2 tsp. each: onion powder, mint flakes, parsley, tarragon
    1 tsp. dried dill
    2 Tbsp. dill pickle relish
    2 Tbsp. brown spicy mustard
    2 Tbsp. Nayonaise (or other vegan mayonaise)

Directions

Chop onion and celery using food processor to create small pieces. Put in large mixing bowl.

Add spices, nayonaise, mustard, relish, and vinegar in the bowl.

Remove tofu block from container and drain liquids. Wrap the entire block in paper towels and place on a plate. Gently press on the tofu to release excess water. Continue until it is dry to the touch. Break the block into about 4 smaller pieces and place in food processor. Chop until it has the consistency of diced eggs. (about 10 pulses with chopping blade).

Combine the tofu with all other ingredients and fold together until it is thoroughly mixed. Serve on toasted wheat bread with tomato and spinach. Enjoy!

Makes 10 1/2 C servings.

Number of Servings: 10

Recipe submitted by SparkPeople user 2GOVEG.






Great Stories from around the Web


Rate This Recipe