A fresh and healthy vegan alternative to the classic egg-salad. Tofu replaces eggs, and avocado and dairy-free yoghurt replaces mayonnaise. Perfect for sandwiches you can take with you on-the-go, and the green colour suits spring spot on!
Hello, sprouts! (What do you think about my new name for anyone who reads my blog? I know I’m not a famous blogger, but it suits my blog perfectly since it’s called “Spirende Veganer” which means sprouting vegan in English.)
I’m sorry for my inactivity lately. I know! My last blog post is over a month old! Life got in the way. Can I make up for it with this amazing Egg-Free-Salad recipe?
I loved regular egg-salad as a child. My mom often made me egg-salad-sandwiches when we went on day-trips somewhere, so this recipe really brings back childhood memories.
I veganised this recipe by swapping eggs for tofu and mayonnaise for avocado and dairy-free yoghurt. It’s much healthier, and it makes the Egg-Free-Salad perfect for spring because it’s green, fresh and light.
You can use it as a filling for sandwiches, baked sweet potatoes, salads… or just go wild, your imagination is the limit.
I experienced a few struggles when I was photographing this recipe. Even though I set a timer on my camera, it was still hard to take pictures without any hands, and I made a mess, too. (When do I not?)
This recipe is:
» rich in fiber
» high in vitamin k
» high in potassium
» really fresh and creamy
» perfect for spring
Give it a try and let me know what you think! You can tag me on my Instagram account @spirendeveganer. Let’s make this Egg-Free-Salad!
Yield: 4 servings
Preparation time: 15 minutes
A healthy vegan alternative to the classic egg-salad that can be used in many ways to make quick lunches or dinners.
» 1 block of firm tofu | 250 g or 9 oz
» 2 avocados
» 3 tbsp unsweetened dairy-free yoghurt*
» ½ – 1 lemon
» the secret ingredient–fresh cress!
» sea salt and black pepper
- In a bowl, mash the avocados with dairy-free yoghurt, lemon juice, sea salt and black pepper to taste.
- Press as much liquid out of the block of tofu as possible, then crumble it into the bowl.
- Cut the cress with a pair of scissors–as much as you’d like–and add it to the bowl.
- Fold the crumbled tofu and cress gently into the avocado mixture.
*I use Alpro’s unsweetened soya yoghurt.