Hello! Just a quick post with a recipe. I had a block of tofu in the fridge that I needed to use, but I didn’t feel like making any of my usual dishes. There are lots of tofu ‘egg’ salad recipes out there, but here’s what I did:
Ingredients
– 1 package firm or extra firm (water-packed) tofu
– 1 Tbsp nutritional yeast
– 1/2 tsp turmeric
– 1/4 tsp paprika
– 1/2 tsp salt
– 1 green onion
– a few fresh chives
– 1/2 a dill pickle spear (or one baby dill)
– 1 tsp yellow mustard
– 5 Tbsp mayonnaise
– more salt and pepper to taste
Directions
Drain the tofu and press it in a towel (I use flour-sack towels, but paper would do) for about an hour. Place the pressed tofu in a bowl and use a fork or potato masher to mash it up. Add the yeast, turmeric, paprika, and salt and stir well. Chop the green onion (I used about three big ‘spikes’ of green onion from the garden) and chives, and finely mince the pickle. Add those to the tofu mixture. Lastly, stir in the mayonnaise (or Vegenaise or Miracle Whip) and mustard. Mix well and chill before eating. Makes four servings (or however many it takes you to eat it all).
I ate some of mine by stuffing it + salad into the pita halves. Nom.
THAT LOOKS SO GOOD!!! I love egg salad, egg white salad, mock egg salad … and every permutation thereof. Ooh! And deviled eggs. Especially those. Sulphur overdose!
That looks pretty yummy!
Mmmm, that was so good! I made your ‘egg’ salad for dinner tonight (substituting curry powder for the turmeric) and was spooning it directly from the bowl to my mouth, it was so good. Thanks for the delicious introduction into eggless egg salad. : )