Tuna-free Eggless Salad is a simple, plant-based alternative to the lunchtime classics. Mash beans and/or tofu, add veggies and seasonings. Serve as a sandwich or salad with fragrant greens such as arugula, cilantro, green onions and parsley.
| Prep Time | 15 min |
| Servings |
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Ingredients
- 1 can garbanzo beans substitute other beans or lentils
- 1 14 oz extra firm tofu substitute beans or lentils
- 1/2 cup vegan mayo
- 1 small red onion finely chopped
- 2 cups chopped veggies whatever you have--carrots, celery, bell pepper, radish, cucumber
- 3 Tbsp nutritional yeast flakes
- 1 Tbsp yellow mustard
- 1 Tbsp lemon juice
- 1 tsp. dill
- 1 tsp. parsley
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. turmeric
- salt and pepper to taste
- garnish green onions, cilantro or parsley
Ingredients
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Instructions
- (If you don't have tofu, skip this step and use 2 cans of beans/lentils). Take the tofu out of the package and rinse. Wrap in a bowl to extract as much liquid as possible. Place something heavy over the towel and let it dry out while you assemble the rest of the ingredients.
- Place chickpeas in a bowl and mash with a fork (or potato masher or immersion blender). Add the remaining ingredients and crumble in the tofu so there are no big pieces. Stir until combined.
- Serve on a bed of tomato and arugula or wrap in romaine or collard green. Or serve hot on toast and top with cashew cream, kefir or vegan parmesan.
Recipe Notes
If you don't have tofu, substitute another can of beans.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook
