Eggless Salad

The recipe Eggless Salad can be made in around 45 minutes. One portion of this dish contains roughly 5g of protein, 5g of fat, and a total of 79 calories. For 58 cents per serving, you get a salad that serves 6. 1671 person were glad they tried this recipe. Head to the store and pick up nutritional yeast, curry powder, extra firm tofu, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. It is brought to you by Happy Herbivore. Taking all factors into account, this recipe earns a spoonacular score of 15%, which is rather bad. If you like this recipe, you might also like recipes such as Eggless Snickers Chocolate Chip Cookies – Eggless Cookie s, Eggless chocolate chip cookies | Best eggless cookie, and Eggless Apple Banana Muffin | Eggless Muffins s.

Servings: 6

 

Ingredients:

1 whole celery stalks, minced

¼ tsp mild curry powder

1½ tbsp Dijon mustard

12 ounces extra-firm tofu

¼ tsp garlic powder

1 tbsp low sodium soy sauce

2 tbsp vegan mayo (fat-free)

1¼ tbsp nutritional yeast

¼ tsp onion powder

2 tbsp relish (dill pickle)

½ tsp black salt

½ tsp turmeric

Equipment:

mixing bowl

Cooking instruction summary:

InstructionsIf using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.I used the fat-free vegan mayo from The Happy Herbivore Cookbook. However, Nasoya makes a commercial fat-free vegan mayo and there are several low fat varieties by other brands.Nutritional InformationServing Size: 1Servings Per Batch: 6Amount Per ServingCalories 63Fat 2.80g Carbohydrate 5.20gDietary Fiber1.50gSugars2.40gProtein6g

 

Step by step:


1. If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl.

2. Add remaining ingredients and stir until well combined.

3. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary.

4. Add black pepper to taste and serve.I used the fat-free vegan mayo from The Happy Herbivore Cookbook. However, Nasoya makes a commercial fat-free vegan mayo and there are several low fat varieties by other brands.Nutritional Information


Serving Size 1Servings Per Batch

1. 6Amount Per Serving

2. Calories

3. 63Fat

4. 80g

5. Carbohydrate

6. 20gDietary Fiber1.50gSugars2.40gProtein6g


Nutrition Information:

Quickview
78k Calories
5g Protein
4g Total Fat
3g Carbs
1% Health Score
Limit These
Calories
78k
4%

Fat
4g
7%

  Saturated Fat
0.73g
5%

Carbohydrates
3g
1%

  Sugar
0.75g
1%

Cholesterol
1mg
1%

Sodium
445mg
19%

Get Enough Of These
Protein
5g
11%

Vitamin K
7µg
8%

Phosphorus
68mg
7%

Copper
0.13mg
6%

Iron
1mg
6%

Magnesium
19mg
5%

Vitamin B1
0.06mg
4%

Potassium
143mg
4%

Fiber
0.77g
3%

Zinc
0.41mg
3%

Manganese
0.05mg
2%

Calcium
22mg
2%

Selenium
1µg
2%

Vitamin B2
0.03mg
2%

Vitamin B3
0.28mg
1%

Vitamin E
0.19mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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