Tofu Salad Recipes

Vegan version of an all time favorite!

This is a light, crunchy "Chicken" Salad substitute that even the "non-dieters" in my family like a lot. We make it at least once a week. You can vary the ingredients to suit all the "bits and pieces" you have left over from salads. Fat-free mayo also works in this recipe. Freezing drained, raw tofu overnight before making this recipe changes the texture of the tofu and makes it "meatier" in this recipe.

This is just like egg salad, but made with Tofu.

smooth and cool and delicious - perfect for a hot summer night!

This is a salad I prepare to take to work for lunch. I try to eat more calories during the day, so it's more dense than most salads. You can reduce the calories and fat if you try it with a veggie burger crumbled on top instead of the tofu. You can also substitute a lower calorie salad dressing like the Asian Sprits 1 calorie per serving kind.

My own creation, a 100% clean, spicy tofu salad variation

(Taken from EatingWell)

This vegetarian nod to the classic curried chicken salad is perfect for spreading on toasted whole-wheat bread or scooping onto a pile of crispy salad greens for lunch.

I like this better and it's way more healthy than real egg salad.

Also known as Bun Dau Xao Xa, a Vietnamese Recipe from the World Vegetarian Classics Cookbook. The sauce is called Nuoc Cham.

We use all organic ingredients when possible. In addition to the Vegetarian World Classics Recipe, we added Cabbage and Sweet Peppers to the dish - all in season late fall and winter, cilantro, basil, mint, onions, tomatoes cucumber and carrots all available at our local farmers' market. Lemon Grass may be found at your local health food store, or supermarket in the exotic fruits and vegetable cart. When out of Basil, use Mint - we have ours in the garden.

The inspiration for this salad came from a trip to my local Asian/Latino market called the ABC Market. The mung bean sprouts there come in large pre-filled bags so I was faced with what to do with extra sprouts (because they only keep a few days) and I needed a quick dinner solution between grocery shopping.

A great warm/cold tofu salad. Adapted from barefootkitchenwitch.com.

No eggs, tumeric colors tofu, appears like egg salad

Fresh salad with tofu, low cal

A brilliantly delicious and colorful salad!

My version; this could have used more cumin and maybe a dash of cayanne pepper. Low fat/low sodium

Do you like Tomato Mozzarella Basil Salad? But Mozzarella Cheese can be HIGH in fat content?? Well, this is a healthier alternative that looks and taste SIMILAR!! High in protein but low in fat! Not to mention DELICIOUS!!!

A quick and savory side dish!

Cabbage, peanuts and crispy tofu make this salad a textured delight- and a protein powerhouse.

Got this from pg 256 of Vegan Living (complete idiot's guide to) book. But, like any good salad you can make this one your own by tweeking the recipe. All appropriate credit to them but I wanted to add it here for anyone else eating vegan. I hope that's ok. Great for picnics or other occassions where you might normally have egg salad. My first shared recipe. Enjoy.

I saw this on Youtube and I changed some of the ingredients to my own tastes.

Vegetarian salad, with a lot of flavor. Serve as a meal or as a side dish on a bed of lettuce or in pita pockets. Tofu may also be pan fried in a small amount of oil with a tablespoon of curry powder instead of boiling method.

PREP TIME 30 Min
COOK TIME 25 Min
READY IN 55 Min
SERVINGS & SCALING
Original recipe yield: 8 servings

I got this from my mom and replaced chicken with Tofu. You can use as much or as little cilantro as you like. I like to put this on a bed of romaine on into a pita. Very tasty!!

You'd think you were eating chicken or tuna salad! Spread on whole wheat bread or eat in on a bed of salad greens.

This salad is wonderful, the whole family enjoys it any time of year with grilled chicken breast as the entree.

Like chicken salad, only made with tofu