"New ingredient alert for my fellow plant eaters!! It imparts an eggy flavor, which is perfect for this application - Tofu Egg Salad! As a former meat eater & vegetarian, I have missed egg even more so than cheese! I know, I know, but eggs provide such sustenance, it had been hard to get used to replacing them. Check the link in profile for this egg-mazing recipe!
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Tofu Egg Salad
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- Recipe Card
Prep time 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 block firm Tofu
- 1/2 cup vegan Mayonnaise
- 1 teapsoons Dijon Mustard
- 1 teapsoons chopped Capers
- 2 teapsoons fresh Lemon Juice
- 1 teapsoons granulated Garlic
- 1/4 teapsoons ground Turmeric
- 1 teapsoons Kala Namak Black Salt
- 1 tabelspoons chopped, fresh Dill
- 1 tabelspoons chopped, fresh Chives
- 1 teapsoons ground Yellow Mustard
- 1 tabelspoons Nutritional Yeast
Method
Step 1
Press the tofu using a tofu press, or line a plate with paper towels, top with tofu, then more paper towels, and set a plate on top to press out the excess water.
Step 2
While the tofu is pressing, prepare the other ingredients by adding all of them to a medium sized bowl. Stir until fully combined.
Step 3
Cut the tofu into 5mm square pieces by first cutting the block into 4 equal pieces, and working with one of those pieces at a time.
Step 4
Cut the piece length-wise into 4-5 planks. Then turn, and cut in the same way, length-wise so you end up with 20-25 long tofu sticks. Hold the sides of the tofu while you cut, and slide the knife out after making the cut, so the block stays together. It's easier to cut this way. Then cut as you would for a dice, keeping the pieces small, about 5mm thick, or half of a centimeter. Repeat with the remaining tofu blocks.
Step 5
Mix the diced tofu in the bowl with the other ingredients and mix well. Use in sandwiches, salads, or as a dip with chips or veggie sticks.