Low Fat Vegan Egg Salad
| Prep Time: 10 min | Serves: 4 |
| Cooking Time: 0 min | Yield: 2 Cups |
Low Fat/Low Calorie Vegan Egg Salad made with Tofu and homemade low fat vegan mayonnaise.
Ingredients
Low Fat Vegan Mayonnaise :- 7 oz Silken Lite Tofu
- 1/2 tsp Salt
- 1/2 tsp Onion Powder
- 1/2 tsp Distilled White Vinegar
- 1 tbsp Lemon Juice, Canned Or Bottled
- 1/2 tbsp Extra Virgin Olive Oil
- 1 tbsp Pure Corn Starch
- 2 tsp Splenda
- 1 pkg Lite Firm Tofu
- 1 1/2 tbsp Whole Grain Dijon Mustard
- 1/2 cup Chopped Celery
- 1 tsp Paprika
- 1 tbsp Dill
Directions
Low Fat Vegan Mayonnaise : 1. Place the silken tofu, salt, onion powder, white vinegar, lemon juice, olive oil, corn starch and sugar substitute into a blender and blend until the mixture is smooth.
2. Pour the mixture into a small sauce pan and cook on medium heat until it thickens, stirring and mashing downward (to get rid of any lumps) constantly with a rubber spatula. (Cooking time will vary!)
3. You want to get it almost to the thickness you want and take it off the stove and continue stirring to cool it and take out any lumps. If you cook it too long it will lose it's glossy appearance. It will continue to thicken up after you take it off the stove, so you will want to keep that in mind.
This can be served to your liking, warm or chilled in the fridge. It will keep in the fridge for up to two weeks.
1. Press and drain the tofu.
2. Place the entire block of tofu in a medium bowl and mash up with a fork.
3. Add the vegan mayonnaise (or as much as necessary to make a smooth consistency).
4. Dice one stalk of celery (~1/2 cup) and add it to the mixture.
5. Add the dijon mustard (or more to taste and to give the mixture a nice color).
6. Add the paprika (or enough to give a nice color/appearance).
7. Add the dill (or more to taste).
8. Optional: add salt and pepper to taste.
Mix well and this can be served to your liking, chilled or as is. Great in a whole wheat pita with lettuce and tomato, on a toasted sandwich, or simply on a bed of fresh greens and assorted fresh vegetables!
Store in a sealed container in the fridge and it will keep for about one week.