Dill and Parsley Egg-Free Salad – Plant-Based
Main Ingredients
Dressing
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Tofu
Press the 12 oz block of soy-free fava bean tofu using a tofu press for to remove excess water. Once pressed, grate the tofu into a large mixing bowl using the large side of a grater.
Combine Tofu and Vegetables
Add 1/2 cup of chopped red onion, 1/2 cup of celery, 1/2 cup of chopped green onions, and 1/2 cup of chopped dill pickles to the grated tofu in the bowl. Mix well to combine all ingredients.
Prepare the Dressing
In a separate small bowl, combine 3/4 cup of silken tofu mayonnaise, 2.5 teaspoons of Dijon mustard, 1 tablespoon of lemon juice, 1.5 tablespoons of pickle juice, 3/4 teaspoon of turmeric, 1 tablespoon of non-fortified nutritional yeast, and 1/2 teaspoon of India black Kala Namak salt. thoroughly until all ingredients are well incorporated and smooth.
Add Fresh Herbs and Dressing
Add 1/4 cup of fresh chopped dill and 1/4 cup of fresh chopped parsley to the tofu and vegetable mixture. Pour the prepared dressing over the mixture. Mix everything together until the tofu and vegetables are evenly coated with the dressing.
Chill and Serve
Cover the bowl and refrigerate the egg-free salad for at least to allow the flavors to meld and develop. Once chilled, serve the salad on Ezekiel bread or brown rice crackers. Garnish with fresh sprouts, sliced tomatoes, and lettuce for an open-faced sandwich or wrap.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 3 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Mayonnaise?
- Plain Greek yogurt (1:1)
- Mashed avocado (1:1) — Best in dressings, sandwiches.
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
Plan Ahead
Complete this step earlier to save time later.
- View Step 5Chill and Serve30 minutes
Cover the bowl and refrigerate the egg-free salad for at least 30 minutes to allow the flavors to meld and develop. Once chilled, serve the salad on toasted Ezekiel bread or brown rice crackers. Garnish with fresh sprouts, sliced tomatoes, and lettuce for an open-faced sandwich or wrap.
Storage & Leftovers
Keep your leftovers fresh and ready to enjoy.
- Refrigerate
Refrigerate the salad for at least 30 minutes to allow the flavors to develop fully.
- Refrigerate
Cover the bowl and refrigerate the egg-free salad for at least 30 minutes to allow the flavors to meld and develop.
Variations
Simple ways to adapt this recipe.
- Use regular mustard instead ofIngredient swap
Use regular mustard instead of Dijon mustard if preferred.
- For a soyIngredient swap
Free dressing, use a cashew-based mayonnaise instead of silken tofu mayonnaise.
Helpful Tips
Small details that can improve the final result.
Your Notes
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