I prepare a variety of lunch time favorites in advance, so Paul can take them to work without a lot of fuss. 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 chickpea 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.

Skinny Cobb “Eggless” Todu Salad

Author: Kathy Carmichael
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 6 servings 1x

Description

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!

Scale

Ingredients

1 14 ounce package Extra-firm tofu
1 large white onion, diced
4 stalks celery, diced
1/2 cup shredded carrots
12 sliced grape tomatoes
1/2 cup cashew mayo or vegan mayo of your choice
1/4 cup yellow mustard
1 Tablespoon apple cider vinegar
1 Tablespoon pure maple syrup
pinch salt
pinch black pepper

Cashew Mayo:

1 cup raw cashews, soaked for 2 hours and drained
6 Tablespoons water
3 Tablespoons fresh lemon juice
1 Tablespoon apple cider vinegar
1/2 teaspoon fine sea salt
2 dates

Instructions

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

Dressing:

Blend ingredients in cashew mayo recipe in a high speed blender until smooth
Remove 1/2 cup mayo fro dressing; store the rest of another recipe
Combine cashew mayo, mustard, apple cider vinegar, maple syrup, and salt and pepper
Whisk together
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