Tofu Egg Salad
Tofu Egg Salad tastes just like the traditional egg salad that your Southern Grandma used to make!
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!