Japanese Vegan Egg Salad with Zucchini Fries
Low Fat Heart Healthy Brain Boost Vegan Gluten-Free

Japanese Vegan Egg Salad with Zucchini Fries

A light and fresh twist on traditional egg salad, made with silken tofu and seasoned with Japanese flavors, served alongside crispy baked zucchini fries.

⏱️ 15 minutes Prep Time
🍳 20 minutes Cook Time
🍽️ 4 Servings
🎯 Easy Difficulty
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Nutrition Facts

Per serving

180Calories
8gProtein
14gCarbs
10gFat

Ingredients

For 4 servings

  • 14 oz silken tofu, drained
  • 1 tablespoon vegan mayo
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 green onion, finely chopped
  • Salt and pepper to taste
  • 2 medium zucchinis, cut into fries
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Instructions

Follow these steps for perfect results

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, mash the silken tofu until creamy, then mix in vegan mayo, Dijon mustard, soy sauce, sesame oil, green onion, salt, and pepper.
  3. Toss the zucchini fries in a bowl with olive oil, garlic powder, paprika, salt, and pepper until well coated.
  4. Spread the zucchini fries evenly on the baking sheet and bake for 15-20 minutes, flipping halfway, until golden and crispy.
  5. Serve the tofu egg salad over greens or in a sandwich, accompanied by the crispy zucchini fries.

Health Benefits

Nutritional advantages of this recipe

  • Rich in plant-based protein for muscle health.
  • Contains antioxidants from zucchini that support brain health.
  • Low in fat, promoting heart health.
  • Includes omega-3 rich ingredients for cognitive function.