Go Back

Tofu Egg Salad

Are you looking for a plant strong sandwich filling that is easy to whip up?
Prep Time10 minutes
Total Time10 minutes
Course: Sandwich Filling
Servings: 2 -4
Calories: 269kcal
Author: Sue Gilmore

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.