Eggless “Egg” Salad may just be better than it’s eggy cousin. This salad is vegan-friendly and absolutely delicious. I’m not vegan, but I do enjoy eating as many plant-based foods as possible. In fact, dieticians recommend eating between thirty and forty different plants each week to ensure you are getting a wide range of nutrients, as well as supporting healthy gut flora. So, the next time you are craving egg salad, try this version instead. It will satisfy your cravings while adding a few extra plants to your weekly list.
To make this salad, drain one 15 ounce can of garbanzo beans, reserving the liquid (or aquafaba). Add garbanzo beans to a food processor, along with ½ cup of aquafaba, 2 cloves of garlic, ½ teaspoon salt, ¼ teaspoon pepper, 1 tablespoon Dijon mustard, and ½ teaspoon dried dill. Puree until smooth.
Scoop bean mixture into a bowl and add ½ block (or about 8 ounces) of tofu that has been cubed into bite-size pieces. Gently mix the tofu into the bean mixture. Adjust for seasoning and enjoy. This salad is great as a sandwich or served over greens. Enjoy!
Eggless "Egg" Salad
Ingredients
- 1 15 oz can garbanzo beans (drained, liquid reserved)
- ½ cup aquafaba (liquid from garbanzo beans)
- 2 garlic cloves
- 1 tbsp Dijon mustard
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp dried dill weed
- 8 oz extra firm tofu, cubed
Instructions
- Drain garbanzo beans, reserving the liquid.
- Add beans to a food processor along with ½ cup aquafaba (garbanzo bean liquid), garlic, Dijon mustard, salt, pepper and dill.
- Puree mixture until smooth.
- Scoop bean mixture into a bowl and add cubed tofu.
- Gently mix to combine. Enjoy!
Comments are closed.