Discovering new twists on classic dishes can transform your meal prep from mundane to marvelous, and this Tofu Egg Salad is the perfect example. Swapping traditional hard-boiled eggs for extra-firm tofu not only makes this recipe vegan-friendly but also adds a delightful new texture and flavor profile that even non-vegans will appreciate.
It’s creamy, packed with all the familiar tastes of a classic egg salad, and enhanced with fresh herbs and spices that give it a vibrant kick. Whether you’re looking for a quick lunch to take to work or a simple dish that can be enjoyed in various ways, this tofu egg salad ticks all the boxes.
This recipe stands out because it’s designed for ease and adaptability. The use of tofu as a substitute for eggs is not just a nod to vegan cuisine but also a health-conscious choice that doesn’t skimp on flavor.
The creamy vegan mayo base, combined with the crunch of celery and pickles, and the unique flavors of black salt and nutritional yeast, create a dish that’s both satisfying and nutritious. It’s a testament to how versatile vegan recipes can be, and it promises to be a go-to in your culinary repertoire for its simplicity and delicious taste.
Tofu Egg Salad
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 mayo
- 1 teaspoon Dijon mustard
- ⅛ to ¼ teaspoon turmeric
- 1 teaspoon nutritional yeast
Instructions
- Prepare the Tofu:
- Crumble half of the pressed tofu into a large mixing bowl.
- Add all the seasonings—black salt, sea salt, pepper, garlic powder, onion powder, turmeric, nutritional yeast, relish, and vegan mayo.
- Mix these ingredients thoroughly to combine.
- Add Remaining Ingredients:
- To the seasoned mixture, add the diced tofu, celery, pickles, dill, and chives.
- Gently stir everything together until the diced tofu is well-coated and the ingredients are evenly distributed.
- Serve:
- Enjoy the tofu egg salad in a sandwich, on toast, with crackers, or by itself for a fulfilling meal.
Notes
- Storage: Keep the tofu egg salad in an airtight container in the refrigerator. It will stay fresh for up to 5 days. Stir well before serving each time.
- Freezing: Freezing is not recommended for this recipe as the fresh vegetables and herbs may lose their texture and flavor.
