• Prep Time:
  • Cooking Time:
  • Serves: 3 Servings

Eggless Egg Salad

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • 1 pk Firm silken tofu (10 1/2oz)
  • -drained
  • 1 ts Apple cider vinegar
  • 2 ts Prepared yellow mustard
  • 1 ts Honey
  • 1/2 ts Tumeric
  • 2 tb Diced celery
  • 2 tb Diced onion
  • 1 ts Chopped parsley
  • ds Paprika
  • 1/2 ts White pepper



Crumble or cube tofu into a small mixing bowl. In a
separate bowl, combine vinegar, mustard, honey, and
tumeric. Mix throughly and pour over tofu. Stir in
celery, onion, parsley, paprika and pepper.
Refrigerate about 30 minutes to allo
: And finely diced (1/3c)
1/4 ts Ground cumin
1 tb Minced fresh parsley
8 8" flour tortillas

Combine the marinade ingredients in a large bowl.
Stir in the tempeh, bell peppers and onion. Marinate
at least 30 minutes or up to 2 hours. Preheat oven to
450 F. In a small bowl combine the salsa ingredients.
Cover and chill until ready to use. Sprinkle a little
water on each tortilla and rub it into each tortilla
with your fingers. Stack the tortillas, then wrap in
foil. Set aside. Spread the marinated tempeh and
vegetables on a baking sheet in one layer. Bake 15
minutes, or until the vegetables are tender anfd
tempeh begins to brown. So not toss while cooking.
Place the tortilla packet in the oven for about 7
minutes. This will heat the tortillas with a little
steam to soften them. To serve, place a tortilla on
each plate. Spoon some of the tempeh mixture along
the center, cover with a little cucumber salsa, then
fold and roll to enclose the filling.

Nutritional info per serving: 387 cal; 19g pro, 57g
carb, 10g fat (23%)

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