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.


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

  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.

  1. Serve with gluten-free bread if needed.

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