By Chef Bai
VEGAN EGG SALAD
5 steps
Prep:10min
Put it on toast, sandwiches, cheese boards, or eat by itself! It’s so good, you’ll want to make this part of your weekly meal prep snacks too. I especially love to make this the night before a long morning bike ride, because when I come back from riding I have a quick and easy high protein, low fat snack.
Updated at: Thu, 17 Aug 2023 05:35:26 GMT
Nutrition balance score
Good
Glycemic Index
21
Low
Glycemic Load
1
Low
Nutrition per serving
Calories172.6 kcal (9%)
Total Fat14.5 g (21%)
Carbs4.7 g (2%)
Sugars1.6 g (2%)
Protein8.5 g (17%)
Sodium663.9 mg (33%)
Fiber0.7 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
First step is to drain and press the tofu in a clean towel for at least 20 minutes.
Step 2
If you haven’t made cashew cream yet, this is the time to soak your nuts and make your cashew cream. Set cashew cream aside when it’s made.
Step 3
Grab a large mixing bowl then add 1 cup cashew cream and all the other ingredients besides the tofu into the bowl, and mix thoroughly.
Step 4
Take the pressed tofu and with your hands, crumble up the tofu over the mixture in the bowl. Then take a fork and mix until you have an egg salad!
Step 5
Stores in the fridge for 4-6 days. Best enjoyed chilled.
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