There are many great recipes for vegan egg salad. This recipe is super simple with a short ingredient list, and I think it tastes exactly like the egg salad that I ate as a child.  The black salt is optional, but it really adds to the egg flavor. I could not find black salt locally so I ordered it from Amazon. It is worth the $8.70 investment and will last a long time. When preparing the tofu, it is important to squeeze out the extra moisture so your salad doesn’t get watery. This salad will keep in the refrigerator for at least 4 days, it gets yummier as the flavors blend. Egg salad is delicious on top of leafy green salads, in wraps, on crackers, or on toast.

2 14 ounce packs extra firm tofu (the refrigerated kind)
1/2 cup vegan mayo
1 TB lemon juice
1 TB prepared mustard
1/2 teaspoon black salt (Kala Namak)
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon turmeric
1/2 teaspoon to 1 teaspoon celery seed
1 1/2 teaspoons sugar
salt and pepper to taste

1. Rinse tofu. Press firmly between a folded dish towel to soak up extra moisture.
2. To make the dressing, mix all ingredients, except tofu, in a large bowl.
3. Thoroughly crumble about 1/2 block of tofu into a bowel.
4. Mix well, mashing the tofu to make it almost part of the dressing.
5. Crumble the rest of the tofu into the bowl.
6. Mix well.
7. Refrigerate or serve immediately.

Makes at least 6 servings: 1/6 of the recipe contains 217 calories, 17 grams of fat, 1 gram of saturated fat, and 10 grams of protein.
*You could cut back on the mayo to reduce calories and fat.


This delightfully light, summer salad is very satisfying due to the “creamy” dressing. The peanut butter does kick in some calories so don’t sit down and eat the whole bowl, share with friends.

  • 6 cups shredded red cabbage
  • 1 cup shredded carrot
  • 1/3 cup thinly sliced green onion
  • 1 small clove garlic
  • 1/4 cup cubed fresh ginger
  • 2 teaspoons of sugar
  • 1/3 cup smooth natural peanut butter
  • 1 teaspoon apple cider vinegar
  • 3-7 tablespoons of water
  1. Shred cabbage with a knife, cutting it very thin. Shred carrots and slice green onions. Place all veggies in a big bowl.
  2. Peel and rinse garlic. Use a garlic press or finely chop garlic. Add to food processor.
  3. Wash and coarsely chop fresh ginger into chunks/cubes. Don’t peel it. Add to food processor.
  4. Food process until ginger is finely chopped.
  5. Add sugar, peanut butter, and vinegar to food processor. Process until mixed.
  6. Gradually add water to food processor until dressing is desired consistency (I use about 5 tablespoons of water). Food processing should whip the dressing into a creamy texture.
  7. Pour/scrape dressing onto salad. Toss.
  8. Serve immediately or put in fridge for later (it will stay crispy for at least three days).

Makes about 7 cups. One cup of this red cabbage salad has 116 calories, 6 grams of fat, 1 gram of saturated fat, 0 cholesterol, and 4 grams of protein.


Corn, Barley, and Bean Salad

This delicious, protein packed salad is perfect for a light summer meal or served as a side dish. The barley gives it the feel of a pasta salad, but barely is a very nutritious whole grain (make sure you buy hulled barley and not pearl barely which is more refined and less nutritious).

3/4 cup uncooked hulled barley
2 cups red kidney beans
10 oz bag frozen corn, thawed
2 roasted red peppers, diced (about a scant 3/4 cup)
2 whole sun dried tomatoes, finely diced (about a scant 1/4 cup)
1 small red onion, diced (about 1/3 cup)

3 tablespoons red wine vinegar
1/2 teaspoon salt
pepper to taste
1 clove garlic, minced
1/4 cup olive oil
1 tablespoon dry parsley

  1. Cook barley according to package directions and let cool. Barley takes about an hour to cook.
  2. In large bowl combine cooked barley, kidney beans, corn, roasted peppers, sun dried tomato, and onion.
  3. Make dressing in small bowl. Whisk together vinegar, salt, pepper, garlic, olive oil, and parsley.
  4. Add dressing to barley mixture and toss well. Chill until ready to serve.

This tastes even better after chilling for 24 hours, so make ahead of time if possible. It is super yummy with a side of avocado. For more green color, you may want to substitute 1/2 cup fresh parsley or green onions.

This recipe makes approximately 8 cups of salad. A one cup serving has 211 calories, 8 grams of fat, 1 gram of saturated fat, 0 cholesterol, and 6.4 grams of protein. ENJOY!