Eggless Salad Recipes

Steps:

• Mash Tofu into a chunky texture, similar to that of egg salad.
• Add Mayo to desired consistancy.
• Stir in remaining ingredients.
• Serve on bread or pitas, with lettuce, tomato, cheese or veg.
• cheese if desired.

Steps:

• Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
• In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
• Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
• Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
• Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
• The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!

Steps:

• 1. Peel and slice potatoes into quarters. Boil for about 15 mins.
• 2. Put all the vegetables into a dish; mix together.
• 3. Add the mustard, sour cream, and horseradish; mix together again.
• 4. Break up the anchovies put into the salad. Then mix again. Chill for at least an hour.