Sometimes you want a salad that’s got a protein kick. And I hear you on that. In fact, each salad that we have should have at least one protein addition to it whether it be chicken, egg, fish (like salmon, haddock or tilapia), steak or something like tofu. But they can get tiring, because who likes to eat the same thing every day. If you’re looking for a way to spice up your daily routine look no further than this egg-free egg salad… the catch? Tofu.

Tofu can be designed and cooked in multiple different ways, the best part about it being that it takes on the flavour of whatever you’ve cooked it in. That means what you’re eating will be full of rich spices and herb flavours – definitely a win for your taste buds!

If you’re in the mood for a salad but are looking for another protein that is.. egg-free perhaps, then look no further. We’ve got you covered with this amazing tofu dish.

INGREDIENTS:
Makes 4 meal servings or 8 snack servings.
Half a block of extra firm tofu
2 Tbsps minced green onion
1/2 stalk of celery, finely chopped
3 Tbsps low fat mayo or salad dressing
1 tsp Dijon mustard or 1/2 tsp mustard powder
1/4 tsp curry powder
1/4 tsp paprika (smoked paprika is extra nice)
1 tsp dry parsley
salt, pepper and cayenne to taste

DIRECTIONS:
Drain the tofu by sandwiching it between paper towels and weighting it for a while. Then cut it in small cubes to look like egg cubes or grate it with a coarse grater, or crumble with a fork. Add the rest of the ingredients and blend well. Can be eaten as is, wrapped in small lettuce leaves or on bread as a sandwich.

Recipe: Theresa Rollet-McWilliams

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