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
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!
Ingredients
- 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
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Nutrition Information
Yield
8 servingsServing Size
1Amount Per Serving Calories 202Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 333mgCarbohydrates 16gFiber 2gSugar 6gProtein 6g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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