A few years ago in a recipe book, I came across a tofu eggless “egg” salad recipe that I started making and I loved it. Fast forward a few years and I had lost the book and could not remember the recipe for anything. I couldn’t even remember the name of the book or who had written it!
I decided to try to make my own version of it from memory. It ended up tasting even better than the one I remembered making from the book.
A few years later during one of my many moves, I came across the book again and looked at the recipe and it was nothing like the original! Definitely a happy accident! 🙂
Anyway, here is my version of a tofu eggless “egg” salad.
What’s Inside?
- Tofu– This is the base of this recipe. You can crumble it up with either your hands (which is fun!) or a fork.
- Celery– 1 stick of celery gives this recipe a nice crunch.
- Red Onion– I’ve tried white onions, yellow onions, and red onions with this recipe, and red onions give this recipe a really good flavor that regular onions just can’t do.
- Mayo– If you are vegan then you can also use vegannaise, which I actually find to be way tastier than regular mayo!
- Dijon Mustard– Use this instead of regular mustard. Trust me.
- Nutritional Yeast– Not only is nutritional yeast super healthy (B vitamins!), it gives it a lovely flavor as well!
- Fresh Dill
- Fresh Chives
- Salt
- Pepper
How to Make:
Making this recipe is one of the easiest recipes to make! All that’s required is to take 1 block of tofu, crumble it with your hands or a fork and place it in a large bowl.
Dice the celery stick into quarters, dice the red onion, and place them in the bowl with the tofu.
Chop the dill and the chives.
In a separate, smaller bowl, whisk together the mayo, nutritional yeast, dijon mustard, dill, chives, salt and pepper.
After those are whisked together, mix it in with the tofu/veggie mixture until everything is coated evenly.
You can enjoy this immeditely or you can cover and place in refrigerator if you like it a bit cooler (which is best, in my opinion).
Hope you enjoy!
Equipment Needed (affiliate links):
PrintTofu Eggless “Egg” Salad
A vegetarian spin on egg salad (vegan option)
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Category: sandwich
- Cuisine: american
Ingredients
- 1 block Extra Firm Tofu
- 1 stick Celery Quartered and Diced
- 1/4 Red Onion Medium Sized
- 3/4 cup Mayonnaise Can sub vegannaise
- 1 tbsp Dijon Mustard
- 1 tbsp Nutritional Yeast
- 1/4 cup Fresh Dill Chopped
- 2 tbsp Fresh Chives Chopped
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Instructions
- Open package of tofu, drain, and pat dry with a towel. No need to press the tofu, as we want it to maintain extra moisture.
- In a large bowl, crumble the tofu with your hands or a fork.
- Quarter and dice the celery stick.
- Dice the red onion.
- Place celery and red onion in bowl with tofu.
- Chop the dill and the chives.
- In a separate, smaller bowl, whisk together the mayo, dijon mustard, nutritional yeast, dill, chives, salt, and pepper.
- Once they are throughly whisked together, stir into the tofu/veggies until everything is coated evenly.
- You can eat this right away or cover and place in a refrigerator for later.
- This can be enjoyed on it’s own or placed on bread to enjoy as a sandwich.
- Enjoy!
