Tofu “Egg” Salad
September 4, 2021
When we created this eggless egg salad, we wanted it to taste as wonderful as the real thing. We packed it full of spices — cayenne, turmeric and yellow mustard powder — so the tofu has a rich, savory flavor. We gave it crisp green onions and celery for texture. And we added a few dollops of Veganaise mayo and Bubbies sweet pickles because, of course, the key to a great egg salad is always the condiments.
The result is a creamy, crunchy tofu salad that’s absolutely scrumptious and just as comforting as the classic egg salad. It’s great on a sammie or a leafy bed of spring greens.
Ingredients
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12ounces firm organic tofu, drained and crumbled
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2/3cup Veganaise Original
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1/4teaspoon L&B Cayenne Pepper
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2teaspoons L&B Turmeric
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2 1/2teaspoons yellow mustard powder
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1/4cup parsley, chopped
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1/3cup diced celery
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1/3cup Bubbies sweet pickles, diced
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2tablespoons chopped green onion
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1/4teaspoon sea salt
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1/2teaspoon black pepper
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1tablespoon fresh lemon juice
Directions
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1
Drain tofu completely and crumble into large bowl.
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2
Add remaining ingredients for tofu egg salad. Combine well and refrigerate for up to 1 week.