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Eggless Egg Salad
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From our Summer 2014 issue of Graze magazine. Sounds like an oxymoron, we know … but this version is made with tofu and closely resembles the look and taste of the real thing. Plus it’s quick and easy to make as well as being much lower in fat than regular egg salad. Make a sandwich using your favorite bread — we like Tribeca Ovens Multigrain Baguette — and top it with lettuce or sprouts for a healthy lunch on the go.
makes 3 1/2 cups

Ingredients

1 pound firm plain tofu
1/2 cup red onion, finely diced
2 stalks celery, finely diced
1/2 cup Nayonnaise® or favorite mayonnaise
4 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 teaspoons turmeric

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Eggless Egg Salad
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

  1. Crumble tofu into a bowl. Add onion and celery and mix thoroughly.
  2. In a separate bowl, whisk together Nayonnaise, mustard, turmeric, salt and pepper. Add dressing to tofu and mix well to combine. Season with additional salt and pepper to taste.


Per serving: 110 calories, 8g fat, 1g sat fat, 6g carbohydrates, 6g protein, 304mg sodium, 1g fiber, 126mg calcium

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