Did you know that May is National Egg Month? According to Incredible Egg, a website run by the American Egg Board, whose job it is to “increase demand for egg and egg products on behalf of U.S. egg producers,” eggs are a source of high-quality protein that are great for breakfast. Unfortunately, there are also a few reasons why one might want to avoid eggs, such as the cholesterol content — one large egg may contain as much as 184 milligrams of cholesterol. There’s no denying that eggs are high in protein, so what can you do when you’re trying to avoid eggs? That’s easy — just make plant-based versions of your favorite egg dishes! You can make dishes that taste just like eggs using ingredients like tofu, chickpea flour, and
There’s no denying that eggs are high in protein, so what can you do when you’re trying to avoid eggs? That’s easy — just make plant-based versions of your favorite egg dishes! You can make dishes that taste just like eggs using ingredients like tofu, chickpea flour, and black salt — an Ayurvedic salt whose smell and flavor are reminiscent of sulfur. In short, it’s the perfect ingredient to make dishes taste like eggs.
Learning the nuances of making the perfect quiche, frittata, or omelet might sound intimidating if this is your first time making egg-free egg dishes. So, in honor of National Egg Month, we’re giving you five plant-based alternatives to one of the easiest egg dishes you can make — egg salad.
Picnics don’t have to be a bore. Enjoy this Eggless Egg Salad Sandwich at your next get-together for the ultimate protein fill. The “egg whites” are made from silken tofu mashed up with vegan mayo and the “yolks” are a blend of instant mashed potatoes, egg replacer, vegan butter, and black salt, the secret ingredient to making everything taste eggy. Trust us, not even you would guess that this doesn’t contain eggs.
Have you tried Burmese chickpea tofu? This simple tofu, which you can make at home without any special equipment, is made from chickpea flour, making it soy-free — it’s also super-easy to make, and this recipe includes three ways to use it. The first is a Burmese Chickpea Tofu “Egg” Salad. All you do is mash some of the tofu with a fork, add a little egg-free mayo, mustard, black salt (and maybe a little paprika if you are up for it), spread that goodness on your favorite bread.
If you like tofu scrambles, you’re going to love this “Egg” Salad Sandwich recipe. Unlike the warm and savory scramble, this tofu “egg” sandwich is served cold and contains two different types of mustard and relish for added flavor. Whip one up for breakfast, or save it for lunch!
These “Egg” Salad and Green Sandwiches are the perfect weekend breakfast or lunch. Made from tofu, this “egg” salad with greens like peas and kale is simple and flavorful, making it a great option for beginner cooks. It pairs perfectly on your favorite toast.
Be prepared for people to look twice when you tell them these eggs are vegan. Made with potato, these Ultimate Vegan Eggs taste every bit as good as actual eggs. They are truly genius — to make an “egg” salad, just mash them up with vegan mayo!
Do you have your own trick for making egg-free egg salads? We would love to hear them! Tell us your secret in the comments.
Lead image source: Eggless Egg Salad Sandwich