Tofu Eggless “Egg Salad” for Sandwiches or Pitas
Tofu is a culinary chameleon, taking on many forms, depending on what it’s surrounded by and flavored with. Here, it takes on the form of egg salad, which, when made with eggs and regular mayonnaise, is a high-fat, high-cholesterol combination that’s best avoided. But this mock egg salad, made with tofu and vegan mayonnaise is a treat that won’t rub you and your healthy eating habits the wrong way.
Serves: 4 to 6
- 1 pound medium-firm tofu, drained
- 1 large stalk celery, finely diced
- 1 scallion, finely chopped
- 1/3 to 1/2 cup vegan mayonnaise
- 1 to 2 teaspoons prepared yellow mustard, to taste
- 1 teaspoon good-quality curry powder, or more, to taste
- 2 to 3 tablespoons nutritional yeast, optional (but highly recommended)
- Salt and freshly ground pepper to taste
Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels. Place it in a mixing bowl, and mash well with a large fork or potato masher. Add the diced celery and scallion.
In a small bowl, combine the mayonnaise, mustard, curry powder, and optional nutritional yeast and mix well. Pour the mayonnaise mixture over the tofu mixture, stir well to combine, and season to taste with salt and pepper.
Serving suggestion:
This is delicious served in warmed pita breads with sprouts or shredded lettuce.
Serve on fresh bread with tender lettuce leaves like Boston or Bibb, accompanied by dill pickle spears.
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This was delicious! Last night I was hemming and hawing as to what I wanted for lunch tomorrow. I knew it had to be something quick and easy. This fir the bill.
I never really liked egg-salad when I wasn’t vegan. This, however, was just amazing. Even if you never liked it, you’ll probably like this. If you don’t like tofu, you’ll probably like this as well. It tastes nothing like tofu.
I most certainly wouldn’t eat this all the time though. It’s something good to eat once in a blue moon, perhaps once or twice a month or every few months.
Ian, I’m glad you enjoyed this. And you’re right, even something you find amazing isn’t meant to be eaten all the time. The key is variety, and moderation. If you liked this you might like the “tuna”-style tofu salad, which is even easier, as it’s made with baked tofu. Baked tofu is comes already more flavored than regular tofu. Here it is: http://www.vegkitchen.com/recipes/tofu-tempeh-and-seitan/versatile-tofu/“tofuna”-salad-sandwich-spread/