Vegan Tofu No Egg Salad Recipes

VEGAN EGG SALAD (WITH TOFU)

Steps:

• Drain tofu, wrap in a clean tea towel and press for 30 minutes under a plate with a few cans. (This step is important; if you don't press out excess liquid, your salad will become watery as it sits.)
• Finely chop half of the tofu. Mash the other half. The two textures will mimic the different textures of egg whites and egg yolks. (Optional, but I also find mashing some of it makes the mixture a bit more cohesive so pieces of tofu are less likely to fall out of your sandwich.)
• Stir tofu together with remaining ingredients. You can serve it immediately, but it's best if you let it marinate for a few hours or even overnight in the fridge.

VEGAN EGG SALAD

Steps:

• Open tofu package and drain any water. If using shelf-stabletofu, there won't be much water. For the refrigerated tofu, you'll need todrain and then press all water out.
• This can be done with a tofu press or by using dish towel or paper towels to place on top of the block and top with a heavy plate or cast iron pan. Continue to drain under pressure for approximately 30 minutes.
• I like to freeze my tofu and once it has thawed, the water can be pressed out simply by squeezing just like a sponge. This way, there is no need for a press of any kind.
• Dice up the green onions and celery, and defrost the green peas by placing them in a colander and running warm water over them.
• In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky. Another option is to mash the chickpeas and tofu in a bowl with a potato masher.
• Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas and all other ingredients.
• Stir thoroughly and serve on your choice of whole-grain bread with fresh leaves of spinach or lettuces. For those that are gluten intolerant, serve alone or on your favorite gluten-free bread or crackers.
• Check out the video below of me showing how easy it is to make this tofu egg salad.

VEGAN TOFU NO-EGG SALAD

Steps:

• Stir the mayo, Dijon mustard, tahini (if using), vinegar, and turmeric (if using) together in a medium bowl.
• Add the tofu, relish, parsley, celery, carrots and scallions. Gently stir until fully blended.
• Season with kala namak or salt and pepper to taste.
• Serve in sandwiches, wraps, or atop a bed of greens.