Tofu Egg Salad

by Lisa Apfelberg

A perfect sandwich for a picnic... or just a quick and easy lunch! This egg salad is made out of tofu instead of eggs. It's also great on top of a bagel or a salad.

Ingredients

1 16-ounce block medium firm tofu, drained

4 tablespoons vegan mayonnaise (may add more if you desire more creamy)

1 ½ tablespoons nutritional yeast

1 rib celery, finely sliced

2 teaspoons dijon mustard

1 teaspoon lemon juice

¾ teaspoon kala namak or black salt

¼ teaspoon turmeric for yellow color (and health properties)

Black pepper to taste

Instructions
  1. Once tofu is dry (you can drain the water by using a tofu press – or make one using two cutting boards and a cookbook for weight – for about 30 minutes), cut it into small squares. *Note that some people prefer to cut half into small squares and mash the other half as a way to mimic egg based egg salad more but we prefer to chop all of it into small pieces.
  2. Finely slice the celery
  3. In a small bowl, mix together the remaining ingredients and then add the chopped tofu and celery and mix together well.
  4. Add to top a lettuce salad or make sandwiches with your favorite bread.
Notes
  1. Serve with gluten-free bread if needed.
Quinoa & Greens Nourish Bowl (WFPB) Nourish bowls, also known as macro bowls/buddha bowls/grain bowls, are a large bowl of grains, greens, veggies… They can... Main
Vegan Aviyal (Kerala-style Avial Vegetable Subji) What could be better than a dish that is not only suitable to be offered as bhoga to the... Main
Vegan Goma Dressing (Japanese Roasted Sesame Dressing) Get ready to sesa-meet your new favorite dressing! It’s time to unlock the ses-amazing potential of your salads! Check... Condiments
Vegan Mercimek Köfte (Turkish Bulgur and Lentil Meatballs) This traditional vegan Turkish appetizer will have you rocking the house party (len)til the break of dawn. These vegan... Main
Vegan Loubia (Moroccan Stewed White Beans) (WFPB) Loubia is here to make you go “beananas” with every nourishing spoonful. You will wonder where this recipe “bean”... Main
Polenta with fresh veggies (WFPB) I’m new to polenta but found it to be delicious and this meal lasted me for three days! Appetizer
Apple Bread (WFPB) This newly created recipe was a hit with all the guests we hosted this weekend. Everyone asked for a... Breakfast
Blueberry Pancakes (WFPB) These delicious blueberry pancakes are super fluffy and you wouldn’t even know they’re actually good for you! Breakfast
Sweet Potato Breakfast Muffins (WFPB) These fluffy muffins use sweet potato and whole wheat flour, making them the perfect light and nutritious breakfast to-go. Breakfast
Matzah Bake This version of a Passover lasagna will be a hit at your Seder, and you’ll be tempted to make... Main
Cheesecake Dip (WFPB) This dairy-free dip is tastes like cheesecake but is made from tofu! It’s a great dip for fruit, pretzels,... Dessert
Spinach Noodle Kugel A twist on traditional sweet kugel, this is a savory kugel with spinach. Dairy and egg-free, easy and quick... Main