Eggless Vegan Salad is a very popular choice amongst vegans. I never got a chance to experiment earlier but when my friend once got me some chickpea salad sandwich – I was immediately hooked with the idea. It was the best sandwich and also realized the reason for its popularity.
Then, I decided to make my own version by following my intuition with the ingredients I had with me.
Men in my house Love it with Mushroom rice medley and I enjoy it as a sandwich. I immediately had the urge to push myself to make more out of it. I thought, “Why not make the best scrambled eggless Tofu Salad for this Easter !
Here are the ingredients:
700g Medium firm tofu, scrambled by hand
½ cup corn
1½ cup Chickpeas from can
2 cups sliced red onions
1 cup chopped celery
1 cup diced curly parsley and dill
⅓ cup diced green onions
½ cup diced green olives
Spices for cooked tofu:
1 tsp black salt
Pinch of pepper
½ tsp onion powder
½ tsp garlic powder
¼ tsp curry
½ tsp turmeric
1 tbsp Nutritional yeast
1 tbsp dried chopped onions
Dressing:
5 tbsp vegan mayo or more for your liking, I love Mayo so I added a few more tbsp
1 squeezed lemon
1½ tbsp Apple cider vinegar
1 tsp mustard
Directions:
Scramble the tofu by hand or in a food processor pulse a time, to get scrambled texture.
On a medium heat, cook tofu until all the water evaporates.
Then add onions, celery, and the spices.
You may add oil as an option.
Fry until the vegetables are a little bit soft. Also, make sure you don’t cook it all the way since it also has to be a little bit raw too for the salad.
Meanwhile blend chickpeas and corn, just a few pulses – Just a quick short blend since you don’t want it to be creamy.
When ready, place into a bowl and add the rest of the vegetables. In a separate bowl add the ingredients for the dressing and mix well. Then spill into the bowl salad and add the tofu mixture too. Mix very well and serve with rice or eat in a sandwich.
BEST SCRAMBLED EGGLESS TOFU SALAD
Eggless Vegan Salad is a very popular choice amongst vegans. I never got a chance to experiment earlier but when my friend once got me some chickpea salad sandwich – I was immediately hooked with the idea. It was the best sandwich and also realized the reason for its popularity.
Then, I decided to make my own version by following my intuition with the ingredients I had with me.
Men in my house Love it with Mushroom rice medley and I enjoy it as a sandwich. I immediately had the urge to push myself to make more out of it. I thought, “Why not make the best scrambled eggless Tofu Salad for this Easter !
Ingredients
- Here are the ingredients:
- 700g Medium firm tofu, scrambled by hand
- ½ cup corn
- 1½ cup Chickpeas from can
- 2 cups sliced red onions
- 1 cup chopped celery
- 1 cup diced curly parsley and dill
- ⅓ cup diced green onions
- ½ cup diced green olives
- Spices for cooked tofu:
- 1 tsp black salt
- Pinch of pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp curry
- ½ tsp turmeric
- 1 tbsp Nutritional yeast
- 1 tbsp dried chopped onions
- Dressing:
- 5 tbsp vegan mayo or more for your liking, I love Mayo so I added a few more tbsp
- 1 squeezed lemon
- 1½ tbsp Apple cider vinegar
- 1 tsp mustard
Instructions
Directions:Scramble the tofu by hand or in a food processor pulse a time, to get scrambled texture.
On a medium heat, cook tofu until all the water evaporates.
Then add onions, celery, and the spices.
You may add oil as an option.
Fry until the vegetables are a little bit soft. Also, make sure you don’t cook it all the way since it also has to be a little bit raw too for the salad.
Meanwhile blend chickpeas and corn, just a few pulses – Just a quick short blend since you don’t want it to be creamy.
When ready, place into a bowl and add the rest of the vegetables. In a separate bowl add the ingredients for the dressing and mix well. Then spill into the bowl salad and add the tofu mixture too. Mix very well and serve with rice or eat in a sandwich.
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