Try this Vegan egg Salad recipe, or contribute your own.
Suggest a better descriptionDrain the tofu, and crumble it into a medium-sized bowl. Add the remaining ingredients, and mix well with a fork (mashing it, if necessary, to create the desired consistency). Adjust seasonings to taste. Chill overnight before serving, to allow flavours to blend. Optional additions: 1 t prepared white horseradish and vegan Worcestershire sauce (for deviled eggs) 1/4 cup chopped pimiento Substitutions: in place of the mayo; 1 t apple cider vinegar mixed with 1 t sweetener of your choice (recipe can then be thinned with a little nonfat vegan milk, if necessary) Recipe adapted from: "The New American Vegetarian Cookbook" "The Uncheese Cookbook" MoriNus recipe, printed on their boxes Posted to fatfree digest V97 #192 by Jacqueline
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Serving Size: 1 Serving (350g) | ||
Recipe Makes: 1 | ||
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Calories: 70 | ||
Calories from Fat: 15 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 831.1mg | 29 % | |
Potassium 350.7mg | 9 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 6.4g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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