Tofu “Egg” Salad
When we created this eggless egg salad, we wanted it to taste as wonderful as the real thing. We packed it full of spices — cayenne, turmeric and yellow mustard powder — so the tofu has a rich, savory flavor. We gave it crisp green onions and celery for texture. And we added a few dollops of Veganaise mayo and Bubbies sweet pickles because, of course, the key to a great egg salad is always the condiments.
The result is a creamy, crunchy tofu salad that’s absolutely scrumptious and just as comforting as the classic egg salad. It’s great on a sammie or a leafy bed of spring greens.
12 ounces firm organic tofu, drained and crumbled
2/3 cup Veganaise Original
¼ teaspoon L&B Cayenne Pepper
2 teaspoons L&B Turmeric
2 ½ teaspoons yellow mustard powder
¼ cup parsley, chopped
1/3 organic celery, diced
1/3 cup Bubbies sweet pickles, diced
2 tablespoons green onion, chopped
¼ teaspoon sea salt
½ teaspoon black pepper, freshly ground
1 tablespoon fresh lemon juice
- Drain tofu completely and crumble into large bowl.
- Add remaining ingredients for tofu egg salad. Combine well and refrigerate for up to 1 week.