Tofu "Egg" Salad
1 package extra firm tofu
3 stalks celery, diced
1/4 chopped white onion (optional)
1/3 cup vegan mayo
1 tablespoon yellow or spicy brown mustard
1/4 teaspoon tumeric
1/4 teaspoon salt or Adobo seasoning
1/4 teaspoon celery seed or celery salt
1/8 teaspoon cumin
black pepper to taste
-Drain tofu of liquid, shake and squeeze a bit to make sure it isn’t watery at all. Cut slab of tofu into 3 sections. Cut one of the sections into cubes. Cut one of the two remaining sections into smaller cubes. Mash the last section with a fork, as if to resemble the different textures of an “egg” salad. Add all tofu to a large mixing bowl.-Dice celery and optional onions into desired sizes and add to tofu. Gently toss to keep the mixture going.-In another bowl, combine all of the other ingredients together and mix. If garlic is desired, use a garlic press and add to mixture at this point. Pour over tofu and mix together.
Serve on any bread or crackers. Yum!
Source of recipe: I found this recipe several times on different websites and I modified it to my tastes!
SO HOW'D IT GO?
I made this last night for the first time. I like my egg salad really creamy so I used twice as much of the vegan mayo mixture as the recipe called for. I also used scallions instead of regular onions which was a nice touch. I'm not a huge fan of cumin so I used paprika in its place and it was delicious. Loved this recipe. So super easy to make! In fact I think I'm going to make it again tonight!
Really tasty! I used a stoneground mustard, but added in some yellow mustard and nutritional yeast later to help with the color. I also upped the mayo amount a little and added a dash of paprika. Next time I might leave out the cumin. Thanks for the recipe, this was great for eggless salad sandwiches =)