Tofu  Egg Salad

Yield

4 people

Time

10 minutes

A protein packed nutritious summer salad to keep handy in the fridge for quick lunches and snacks. Everything you can expect from a classic “egg salad” but made without the eggs. 

Ingredients

– 14 oz block firm tofu (Morinu silken firm if available) – 2 scallions sliced – 3 tsp vegan mayo – 2 tsp rice vinegar – 1 tsp tamari – 1 tsp dijon mustard – 1/2 tsp turmeric – 1 tsp onion powder – 1/2 tsp smoked paprika – 1-2 tsp extra virgin olive oil omit for WFPB + Plantricious diets – 1/4 cup onion chives for garnish – 1 pinch Kala Namak salt

1. If using the silken firm tofu simply open the package, drain and transfer to a bowl. Crumble into large chunks. (If using regular firm or extra firm tofu make sure to drain and press first to remove as much of the water as possible. Pat dry well with a lint free tea towel then crumble into a bowl)

2.In a separate bowl combine the vegan mayo, vinegar, tamari, mustard, turmeric, onion powder, paprika and olive oil if using. Mix in the scallions then add the dressing to the bowl with the tofu.

3. Use a spatula and mix the tofu with the dressing until well coated all over. Season to taste with the eggy Kala Namak salt. Scoop the salad over a slice of bread and garnish with chives, pickled onions or capers + some coarse Kala Namak salt. (To make little tea sandwiches use a rye bread, cut off the the crust and make little sandwiches filled with the tofu egg salad.)

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