Although it’s an old lunchbox standby, egg salad isn’t exactly a healthy school lunch for adults or kids. Eggs may have some health benefits, but they also have a potentially concerning influence on chronic disease. Not to mention they pose ethical concerns about the treatment of caged hens.
Egg salad is also typically mixed with a boat-load of mayonnaise, which can contain more eggs, preservatives, flavorings, and of course, plenty of oil and other unhealthy fat.
But if you want to recreate the taste and texture of egg salad for a school or office lunch, without the potentially harmful ingredients, give this Vegan “Egg” Salad by From My Bowl a try.
Tofu stands in for eggs in this recipe, but you could also use mashed chickpeas. And instead of mayo, you can use a cashew-based condiment with nutritional yeast, lemon, and turmeric amongst other good-for-you ingredients.
Tip: Serve on gluten-free or sprouted bread for a sandwich, or a bed of greens or salad. Choose organic tofu to avoid GMOs. You can also use tofu in the mayo to go nut-free.