Vegan “Egg” Salad
15m prep 0s cook 1h 15m ready
4 servings This tofu-based salad is excellent on a sandwich or served atop Broiled Tomatoes.
Ingredients
- 14 to 16 ounces extra-firm tofu
- ⅓ cup vegan mayonnaise
- ¼ cup minced red onion or chives
- ¼ cup minced celery or fennel
- (¼ cup minced carrot)
- 2 tablespoons chopped parsley or 1 tablespoon minced dill
- (1 tablespoon minced cornichons or sweet pickle relish)
- 1 tablespoon Dijon mustard
- ½ teaspoon ground turmeric
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- (Pinch of black salt)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14 to 16 ounces extra-firm tofu
- ⅓ cup vegan mayonnaise
- ¼ cup minced red onion or chives
- ¼ cup minced celery or fennel
- (¼ cup minced carrot)
- 2 tablespoons chopped parsley or 1 tablespoon minced dill
- (1 tablespoon minced cornichons or sweet pickle relish)
- 1 tablespoon Dijon mustard
- ½ teaspoon ground turmeric
- 1 teaspoon lemon juice
- Salt and black pepper to taste
- (Pinch of black salt)
Let's Cook
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Step 1.
Place in a thin, clean kitchen towel: 14 to 16 ounces extra-firm tofu
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Step 2.
Squeeze the tofu over the sink to remove excess moisture (it’s okay if the tofu crumbles a bit). Crumble the tofu into a medium bowl and mix in: ⅓ cup vegan mayonnaise; ¼ cup minced red onion or chives; ¼ cup minced celery or fennel; (¼ cup minced carrot); 2 tablespoons chopped parsley or 1 tablespoon minced dill; (1 tablespoon minced cornichons or sweet pickle relish); 1 tablespoon Dijon mustard; ½ teaspoon ground turmeric; 1 teaspoon lemon juice; Salt and black pepper to taste; (Pinch of black salt)
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Step 3.
Refrigerate until chilled, about 1 hour.
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