I had a block of extra-firm tofu in my fridge, which I was originally going to try baking. But then I came across an eggless “egg salad” recipe using tofu and I decided to try something like that instead. It’s not that I don’t like regular egg salad–I really love it–but I do have high cholesterol, so I try to be careful with my egg intake. This tofu egg salad has a similar consistency to regular egg salad and the spices added to it give it a great flavor. I really liked it and it’s nice having an eggless egg salad option if you need it!
EGGLESS “EGG SALAD” by NancyC, adapted from Veg Kitchen Makes 4 servings
- 1 (12-ounce) tub extra-firm tofu, well-drained
- 1 large stalk celery, finely diced
- 1 large green onion, finely chopped (about 1/4 cup)
- 1/4 cup vegan mayonnaise
- 1 1/2 teaspoons prepared yellow mustard (or you can use Dijon mustard if you prefer)
- 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon dried parsley flakes
- salt and pepper to taste
Drain tofu well, then press and squeeze the tofu, draining any additional moisture from it. In large bowl, crumble the tofu, then add the diced celery and green onion, blending ingredients together. In small bowl, combine the mayonnaise, mustard, curry powder, turmeric, and parsley flakes, blending well. Add this mixture to the tofu mixture in the large bowl, stirring well to combine. If you’d like the mixture to be creamier, add a little more mayonnaise–a Tablespoon or two–and season with salt and pepper. Serve as a sandwich or put a large scoop over some mixed greens for a salad.
Have you made anything like this before? I thought the tofu worked out great in this recipe. I’ll have to try baking it sometime, too. What’s your favorite way to fix tofu?
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