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Jane Fox

Tofu Egg Salad

Tofu Egg Salad tastes just like the traditional egg salad that your Southern Grandma used to make!
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Servings: 4
Course: Salad, Sandwiches, Wraps & Burgers
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • Tofu Press (optional)

Method
 

  1. Press the block of tofu, preferably with a tofu press to remove the excess water
  2. Wisk together the vegan mayonnaise, mustard, vinegar, salt, pepper, black salt, and the turmeric. Set aside
  3. Slice the celery down the center of the stalk and then slice into small pieces. set aside.
  4. Slice the green onions, including the greens. Set aside.
  5. 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.
  6. In a medium sized bowl add the torn tofu, the celery and the green onions.
  7. 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.
  8. Season with salt and pepper to taste.
  9. Serve the Tofu Egg Salad as a sandwich or as a salad on top of lettuce.
  10. Enjoy!