Tofu ‘Egg’ Salad
I think egg salad might be one of those love it or hate it things. I was on team love it. But when I became vegan, my love affair with egg salad came to an end.
This was one of those things that I needed back in my life, and I was on a mission to fill that hole. Stat!
Not only does this recipe taste like egg salad, but it’s actually easier to make. No need to boil any eggs, wait for them to cool and then deal with the frustrating task of peeling them.
When I want a quick, easy and satisfying lunch, this is one of my go-to recipes. It’s equally good on a sandwich or crackers and my husband declares this one of his favorite ‘knock-offs’.
Tofu ‘Egg’ Salad
Ingredients
1-14 ounce container Extra Firm Tofu, drained and dried
1/8 teaspoon celery seed
¼ teaspoon garlic salt
¼ cup + 2 Tablespoons Vegan Mayo
1 ½ teaspoons Dijon mustard
1 teaspoon nutritional yeast*(you can leave this out if you don’t have it)
¼ teaspoon turmeric
1/8 teaspoon *Kala Namak salt
*This is a key ingredient in this dish- If you don’t have any, get some!
Procedure
In a large bowl, crumble or mash tofu with hands until the crumbles are the size you like.
Add all ingredients and stir until incorporated. Let sit 10-15 minutes. Adjust the seasonings, and serve!
Just try this….it is the BOMB!! Made it for my omnivore group of friends and served it on slices of cucumber with a garnish of radish sprouts. Beautiful and delicious.