The very first sandwich I learned to make when I was a vegetarian was egg salad. It was my go-to sandwich filling and sometimes for a salad. But when I made the switch to a whole plant food lifestyle, I didn’t give up my favorite sandwich. There are so many ways we can enjoy our favorites and be plant-strong. That’s when I discovered tofu. It is such a versatile protein food that will absorb any flavor that you add to it. And it has the softness of a scrambled egg, which makes it a perfect fit for this recipe.
Tofu Egg Salad
Ingredients
- 1 block firm tofu drained
- 1/3 cup vegan mayonnaise I use our New Start low-fat mayo
- 1/3 cup sweet zucchini relish
- 1/2 tsp lemon juice
- 1/2 stalk celery diced
- 1/4 cup diced onion
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp turmeric
- 1 tsp black salt opt.
- dash paprika for garnish optional
Instructions
- Gently mash the tofu with a fork until it has the consistency you prefer. I like to have a few little chunks of tofu, but some people prefer a more crumbly egg salad. Smaller chunks help the flavors to "marry" better with the tofu.
- Heat the tofu in the microwave for 30-60 seconds. Stir in the turmeric. Making the tofu hot helps the turmeric to blend in well, turning the tofu a nice eggy color.
- Add the mayonnaise, relish, lemon juice and diced veggies, stirring to combine well.
- Sprinkle with the garlic powder and onion powder. Taste, and adjust seasonings to taste. You can use black salt for an eggier taste, if that is something you'd like. Or use herbamare or a sea salt in its place.
- Finally, sprinkle with a dash of paprika for a bit of color and garnish, if desired.
Use a tablespoon of turmeric to give the crumbled tofu a yellow eggy look. Plus it will give it a little tang which is so delicious in this sandwich filling. I use some of our New Start low-fat mayo for creaminess along with some homemade zucchini relish (a pickle relish would work too), along with some chopped onion, celery, and my favorite seasonings. One tip–if you use black salt, add it in last.
Have you discovered black salt (aka “kala nalak”)? It can give tofu an eggy fragrance and flavor. It’s incredible. Just like the real thing. So if you’re missing eggs, just a teaspoon or two will be a delightful addition. (I like it either way–see what you think.) I like this for a sandwich filling, on toast or you can mound it on a bed of lettuce for a wonderful salad. I hope you’ll enjoy it this summer for a light luncheon, family picnic or your next party!
