Tofu Egg Salad
This tofu egg salad recipe is as creamy, flavourful and versatile as the original, but it swaps in extra-firm tofu for the hard-boiled eggs!
Ingredients
- 1 pound extra firm tofu pressed for 30 minutes; half diced, half crumbled
- 1 tablespoon relish
- ¼ cup finely diced celery
- ¼ cup finely diced pickles
- 1 tablespoon freshly chopped dill
- 1 tablespoon dried or freshly chopped chives
- ¼ teaspoon black salt/kala namak
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup vegan mayonnaise
- 1 teaspoon Dijon mustard
- ⅛ to ¼ teaspoon turmeric
- 1 teaspoon nutritional yeast
Instructions
- Add your crumbled tofu into a bowl with all the seasonings (everything except the diced tofu). Mix everything together thoroughly.
- Add in the diced tofu, stir to combine until it's coated and enjoy! Serve in a sandwich, on toast, with crackers or by itself.
Video
Notes
To store: Store this tofu egg salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. (I don’t recommend freezing this recipe because the fresh vegetables and herbs will lose their texture and flavour.)
Nutrition
Calories: 253kcal | Carbohydrates: 6g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 654mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg