Vegan Tofu “Egg” Salad Recipe

Egg salad is a popular American picnic food and also easily falls into the comfort food category. Its creamy, satisfying texture can evoke feelings of nostalgia and warmth. It is also very versatile and you can enjoy it in different ways. It is usually served at brunches, showers and snacks as a small crustless finger sandwich. In addition to sandwiches, you can enjoy a scoop on a bed of fresh greens or eat it with crackers for dipping. For those following a vegan diet, you might think you’ve given up egg salad for good, but this vegan tofu egg salad rivals the real thing.

Wellness coach and recipe developer Miriam Hahn shares this recipe with us and says, “I love having a sandwich on toast for lunch and this tofu egg salad is both delicious and satisfying. Because we mash some of the tofu and dice it, the texture reproduces. both the yolk and the white of the egg, so you get the same texture as a real egg salad. Combined with ingredients like mustard, vegan mayonnaise, celery, and dill, this “egg” salad tastes just as good as the real thing and is also high in protein.

Read more: 30 Healthy Snack Ideas That Won’t Ruin Your Diet

Gather the Ingredients for a Vegan Tofu Egg Salad

To make this recipe, get medium or firm tofu. “Medium or firm tofu will always be soft and either works well in this recipe. The extra firm and super firm types are better for things like cubed tofu that you might use in a stir-fry,” explains Hahn.

In the produce aisle, pick up celery, green onions, fresh dill and a lemon. Next, to season the egg salad we will need vegan mayonnaise, Dijon mustard, apple cider vinegar, black salt, salt, turmeric and pepper. “Black salt, also known as kala namak, is what gives this egg salad the ‘eggy’ flavor. It also works great in other recipes like tofu scrambles and deviled eggs potato-based vegans,” shares Hahn. “Oh, and by the way, it’s actually pink in color, not black.”

Step 1: Press the tofu

Press the tofu using a tofu press or by placing it in a shallow bowl and placing a plate on top, then placing something heavy on the plate. Let sit for 20 minutes, then discard any water that has collected in the bowl.

Step 2: Dice half of the tofu

Cut half of the tofu into small cubes.

Step 3: Mash the remaining tofu

Mash the remaining tofu.

Step 4: Mix the ingredients in a bowl

In a large bowl, combine diced tofu, tofu puree, celery, green onions, dill, vegan mayonnaise, Dijon mustard, lemon juice, vinegar, black salt, salt, turmeric and pepper.

Step 5: Mix the ingredients

Stir to combine.

Step 6: Serve the Tofu Egg Salad

Serve the tofu egg salad as desired.

What are some tips when working with tofu for this egg salad?

If you’re not a pro at cooking with tofu, this can be intimidating. Tofu has garnered some hate over the years, but it’s becoming more common as people learn how to handle it. Additionally, the health benefits of tofu are becoming more widely known as we study many cultures around the world that consume tofu as a staple food. “The best thing about tofu is that you can really transform it into anything because it takes on the flavors of the spices and flavorings used when making it,” notes Hahn.

Most tofu is sold packaged in water and the first step in working with tofu is to discard the water from the package and squeeze the tofu to release the remaining water that is in the tofu. “If you plan to make tofu frequently, a tofu press is a very handy tool. It is small and allows you to press the tofu overnight in the refrigerator if you want. The other method of pressing tofu also works “Okay, it’s just a little more complex. with the need to stack heavy objects on top of it, which takes up more space and has to be done on the kitchen counter,” Hahn explains.

How to serve tofu egg salad?

Serve this tofu egg salad as a sandwich filling – use your favorite bread, rolls or pita pockets. Add lettuce, tomato slices and other fresh vegetables to create a classic sandwich. You can also add avocado, pickles or sprouts for added flavor and texture. For a low-carb option, use large lettuce leaves, such as romaine or iceberg, as wraps. Pour the tofu egg salad over the leaves and eat as is, or add thinly sliced ​​cucumbers, peppers and sprouts for a refreshing, crunchy texture. Or, spread the tofu egg salad on a large tortilla or wrap. Add shredded lettuce, diced peppers, cucumbers and any other desired toppings. Roll it into a delicious tofu egg salad wrap.

You can also create a bowl of tofu egg salad by serving it over cooked rice, quinoa, or another grain. Add a variety of colorful vegetables, like cherry tomatoes, peppers and grated carrots. Drizzle with a flavorful vinaigrette or vinaigrette. Use tofu egg salad as a dip for fresh veggie sticks, crackers or pita chips. It’s a great addition to your appetizer or snack.

Vegan Egg and Tofu Salad Recipe

Preparation time: 25 m Cooking time: Yield: 3 servingsIngredients

• 1 package (16 ounces) medium or firm tofu

• 2 stalks of celery, diced

• 2 green onions, chopped

• 2 tablespoons chopped fresh dill

• ½ cup vegan mayonnaise

• 1 tablespoon of Dijon mustard

• ½ lemon, juice

• 1 teaspoon of apple cider vinegar

• ½ teaspoon black salt (also called kala namak)

• ½ teaspoon of salt

• ⅛ teaspoon turmeric

• ⅛ teaspoon pepper

Directions

1. Press the tofu using a tofu press or by placing it in a shallow bowl and placing a plate on top, then placing something heavy on the plate. Let sit for 20 minutes, then discard any water that has collected in the bowl.

2. Cut half of the tofu into small cubes.

3. Mash the remaining tofu.

4. In a large bowl, combine diced tofu, tofu puree, celery, green onions, dill, vegan mayonnaise, Dijon mustard, lemon juice, vinegar, black salt, salt, turmeric and pepper.

5. Stir to combine.

6. Serve the tofu egg salad as desired.

Read the original article on the tasting table.