Tofu Egg Salad

Submitted by Kozmic Blues

"I really enjoyed this! It was inspired by a recipe I saw on Food 911. Careful with the cayenne. (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe. (I'm the only one in the house who will actually EAT tofu!)"

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photo by Jonathan Melendez

Ready In:: 10mins
Ingredients:: 9
Serves:: 4

ingredients

2 lbs firm tofu
¹⁄₂ cup soy mayonnaise (or regular, your choice)
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper
¹⁄₂ teaspoon turmeric
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill (I've used dried as well)
¹⁄₂ cup green onion, diced
salt and pepper

directions

I always drain my tofu first.
I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
Let sit in refrigerator for 10-20 minutes.
Mash the tofu in a bowl with a wooden spoon.
Mix tofu well with remaining ingredients.
Chill and serve.

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Reviews

I am not a fan of tofu but I made this for a friend that is mostly vegetarian - I liked it and she loved it! I cut the recipe in half, used extra firm tofu and served it along side a lettuce, tomato & sweet onion salad with hot crispy rolls - excellent. I used the full amount of cayenne (I mean a 1/2 tsp plus a smidge for the half recipe). I did use "Hellman's Lite Mayo" instead of Soy Mayo. Excellent recipe, healthy and a nice change. You may have started to convert me to Tofu (I do like Tempeh) Thanks Koxmic Blues

Bergy
I love this recipe and make it all the time. I only use 1lb of tofu and 1/4 cu vegan mayo for 4 servings, and cut out the cayenne. I also add 1/4 tsp of turmeric, and a little smoky paprika.

Serah B.
In my opinion, this recipe was bland. I didn't have celery, so I used celery salt. I didn't measure the mayonnaise (veganaise) but I'm sure I used more than a quater of a cup. I used 5T dijon rather than 3. I used about 3/4C green onions added quite a bit of sea salt pepper, a dash of spike seasoning, and 2T pickle relish. With all of my additions I think it's just "good".

Carryberry
I enjoyed this recipe as much as my vegan son did too. Halving this was easy, and followed this exactly, except I mixed a mustard mixture of half horseradish mustard to half dijon. (used a 1 and 1/2 tablespoon of this mixture) and the cayenne pepper was great too. Used a organic canola mayo, and nicely crumbled tofu with some celery added along with the green onion. Put on top of a tomato slice and salad greens. Thanks Kozmic! Will make often!

Andi Longmeadow Farm
I never would have thought you can use tofu like this. It's genius! It tasted just like an egg salad without the egg! I'm amazed! It's the perfect weekday lunch recipe without weighing you down.

Jonathan Melendez

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RECIPE SUBMITTED BY

Kozmic Blues

Providence, Rhode Island

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