Tofu “Egg” Salad

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

  • 12
    ounces firm organic tofu, drained and crumbled
  • 2/3
    cup Veganaise Original
  • 1/4
    teaspoon L&B Cayenne Pepper
  • 2
    teaspoons L&B Turmeric
  • 2 1/2
    teaspoons yellow mustard powder
  • 1/4
    cup parsley, chopped
  • 1/3
    cup diced celery
  • 1/3
    cup Bubbies sweet pickles, diced
  • 2
    tablespoons chopped green onion
  • 1/4
    teaspoon sea salt
  • 1/2
    teaspoon black pepper
  • 1
    tablespoon fresh lemon juice

Directions

  1. 1

    Drain tofu completely and crumble into large bowl.

  2. 2

    Add remaining ingredients for tofu egg salad. Combine well and refrigerate for up to 1 week.