Tuna-Free Eggless Salad
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.
Servings Prep Time
6 15 min
Servings Prep Time
6 15 min
Ingredients
Instructions
  1. (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.
  2. 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.  
  3. 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.