Vegan and Gluten Free
Serendipity Jane
Original Recipe: Jane Fox
Tofu Egg Salad tastes just like the traditional egg salad that your Southern Grandma used to make!
Do you remember opening up your brown paper lunch bag and getting the first wiff of your egg salad sandwich, knowing that you were about to sink your teeth into its eggy, tangy, salty goodness? I do I also remember being thrilled when I learned from the fabulous ladies who put on the CHIP program at Gracepoint Adventist Church in Rocklin, that tofu could be used as a substitute for traditional egg salad. I’ve made changes to their recipe and made it my own. It’s not only delicious, but it’s virtually indistinguishable from the egg salad that I’ve loved my entire life!
The Ingredients
The main ingredient in Tofu Egg salad is Extra Firm Tofu that has been pressed to remove the water. 
The base of the dressing consists of Vegan Mayo, Dijon mustard, and Apple Cider Vinegar. If you want a low fat version of the Mayo, use my recipe for Vegan Mayo- No Oil , or if you’re in a hurry and you don’t mind the extra calories, use the Vegenaise brand of vegan mayo that you can pick it up at the grocery store. The dijon and apple cider vinegar provide ar both ingredients found in traditional egg salad and they provide that familiar “tang. “
There are two special ingredients that really make a difference in this recipe. The first is turmeric. It, along with the mustard, helps provide the beautiful pale yellow color that would normally come from the egg yolks.
Black salt is the second special ingredient and it is what makes this recipe sing. It may take a little bit of work to find it, but don’t be tempted to skip it. It’s inexpensive, lasts a long time, and is totally worth the effort . It is actually not black. It’s pink in color and provides a sulfur smell and taste that will make you think you are eating real eggs. I buy black salt, sometimes called kala namak, in bulk at the health food store. I’ve also found it at the local Indian Grocery Store and at Whole Foods.
Celery and green onions provide texture, crunch, color, and the familiar flavors that we remember from Grandma’s recipe.
The Process
- Using a tofu press, squeeze the excess water from the block of tofu. The space created by squeezing out the excess water allows the tofu to soak in the delicious tangy dressing!
- In a medium sized bowl, measure out the ingredients of the dressing.
- Wisk the dressing ingredients together.
- With your fingers, tear the block of tofu in to irregular pieces random pieces. I do it by pinching bits about 1/2″ or so off the block with my thumb and forefinger.
- Add the tofu, celery, and green onions to the bowl with the dressing.
- Mix everything together until the tofu is completely coated with the dressing and the celery and green onions are evenly distributed.
- Serve the Tofu Egg Salad over lettuce .Serve with olives, pickles, or capers. depending on your preference.
- Or, Serve on gluten free bread, as a sandwich!
Enjoy!
Printable Recipe
Tofu Egg Salad
Equipment
- Tofu Press (optional)
Ingredients
- 1 package extra firm tofu packed in water 14 oz.
- ½ cup vegan mayonnaise I used Vegenaise brand but you can substitute with Vegan Mayo-No Oil recipe on this site if you are watching calories.
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Apple Cider Vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon black salt
- ¼ teaspoon turmeric
- ½ cup celery
- ¼ cup green onions sliced about 2 onions
- salt and pepper to taste
Instructions
- Press the block of tofu, preferably with a tofu press to remove the excess water
- Wisk together the vegan mayonnaise, mustard, vinegar, salt, pepper, black salt, and the turmeric. Set aside
- Slice the celery down the center of the stalk and then slice into small pieces. set aside.
- Slice the green onions, including the greens. Set aside.
- Take the block of pressed tofu and with your fingers, tear it into small pieces about a half inch in size. The pieces should be irregular.
- In a medium sized bowl add the torn tofu, the celery and the green onions.
- Add the dressing and gently mix it into the tofu mixture, taking care not to over mix. You want the tofu pieces to retain their size and shape.
- Season with salt and pepper to taste.
- Serve the Tofu Egg Salad as a sandwich or as a salad on top of lettuce.
- Enjoy!
