Tofu Eggless Egg Salad Recipes

ULTIMATE TOFU EGGLESS SALAD

Steps:

• Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels. Or, if you have a tofu press, use it a little ahead of time. Place the tofu in a mixing bowl and mash well with a large fork or potato masher - or simply crumble with clean hands.
• Add the celery, scallion, and dill.
• 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 with salt and pepper. Serve at once as suggested in the headnote, or cover and refrigerate until needed.

EGGLESS SALAD

Steps:

• Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.

TOFU EGG SALAD

Steps:

• I always drain my tofu first.
• I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
• Let sit in refrigerator for 10-20 minutes.
• Mash the tofu in a bowl with a wooden spoon.
• Mix tofu well with remaining ingredients.
• Chill and serve.

EGGLESS EGG SALAD

Steps:

• Slice one-third of the tofu and mash in a bowl.
• Add the other ingredients in whatever order you wish.
• I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
• Enjoy on rye bread or on crispy crackers.
• Bon appetite!