Egg-less Egg Salad
1 pound extra firm tofu
Chopped veggies to add (celery, green onion, etc)
1/2 tsp. salt
1/2 tsp. curry powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
4 tsp. nutritional yeast
1 cup vegan mayo
Press tofu to extract as much moisture as possible. I do this by slicing the one pound block into 4 slices, laying these single layer on towels, covering the slices with more towels, and then pressing the heck out of them! They should look very dry when this process is done.
You can either hand mash, fork mash, or food processor mash the tofu (if the latter, be sure to use a gentle hand on the controls ... you don't want to end up with creamed tofu!). Add the salt while you are mashing to work that through completely. Add in whatever chopped veggies you'd find tasty in egg(less) salad.
In a separate bowl, combine the mayo and spices and blend until thoroughly mixed. I find I get the best dispersion of the spices in the mayo by using my hand stick blender, but a whisk would work fine.
Combine the mayo/spice mixture with the tofu/veggie mixture and mix/mash together well with a rubber spatula.
This needs to sit in the refrig overnight before using. For some reason, if you'd taste it right off the bat, it would taste very harsh, but after the flavors meld, this is the best thing in the world!! I have a number of omnivore friends who request a batch of this on a regular basis.
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