Nora Cooks · by Nora★ 5.0 (84)
Vegan Egg Salad
NUTRITION · PER SERVING60M COOK
CAL 20%·PRO 42%
CARBS 43G43% OF CAL
5G FIBER6G SUGAR32G OTHER
FAT 16G38% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Finely chopped tofu mixed with a creamy, mustard-based dressing flavored with smoked paprika and turmeric, then served in sandwiches or as a salad. This vegan egg salad tastes rich and satisfying without any animal products.
mainamericansaladtofu🍳 skilletdairy freeveganvegetarian
View the full recipe on Nora Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 14.5 ounce block firm tofu (or extra-firm)
- 1/4 cup Vegan Mayo
- 1 teaspoon yellow mustard
- 1 1/2 tablespoons dill pickle juice
- 2 teaspoons sweet relish
- 1/8 teaspoon smoked paprika
- tiny pinch turmeric
- 1/2 teaspoon black salt (or regular salt, + more to taste)
- 1/4 teaspoon black pepper
- 1 green onion, white and light green parts, thinly sliced
- loaf of bread, butter lettuce for serving
At a glance
PER SERVING · TIME 60M
CAL 20%·PRO 42%
CARBS 43G43% OF CAL
5G FIBER6G SUGAR32G OTHER
FAT 16G38% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 543mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 295mg
- Calcium
- 576mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 543MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.