Tofu “Egg” Salad

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Tofu “egg” salad is so fast to make.  You don’t have to boil the eggs, cool the eggs, or peel the eggs.  Just open a package of firm or extra-firm water-packed tofu, drain, season and mash!  It makes a great sandwich spread or stuffing for tomatoes; use any way you would regular egg salad.  Prefect for lunches and picnics!  

If you would like an oil-free mayonnaise, there are two recipes in this website and either one would work well; both are very easy to make.

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Tofu “Egg” Salad

Servings 6
Prep Time 5 minutes
Ingredients:
  • 2 tbsp Chick-Like Seasoning — or  chicken seasoning of your choice
  • 2 tbsp nutritional yeast flakes
  • 3/4-1 tsp garlic granules
  • 1 tsp onion granules
  • 1/2 tsp Himalayan black salt
  • 1/4 tsp dried dill weed
  • 1 (14-16 oz.) brick firm water-packed tofu, drained
  • 2 tbsp finely minced onion
  • 2 tbsp green onion, sliced very thin
  • 2 tbsp minced dill pickle
  • 1/2 cup vegan mayo — to make your own see Unreal Mayo
Instructions:
  1. Combine all the dry seasonings and mix well.
  2. Lightly press tofu between paper towels.  Break up tofu in a mixing bowl.
  3. Sprinkle the dry seasonings over the tofu and mash together until consistency of egg salad — don’t over mash or you will have mush!!
  4. Stir  in minced onions and dill pickle along with just enough mayo of your choice to achieve the flavor and texture you desire.
  5. Chill and serve in a sandwich; spread on rye crackers with tomato and/or avocado; stuff into small tomatoes for appetizers.
Notes:

You may omit or add any veggies you choose, but the onions and pickle contribute highly to its flavor.