Think following a plant based diet means you can’t have your egg salad sandwich? Think again! Crumbled tofu looks, feels and tastes just like crumbled hard boiled eggs. It is also sooooo much easier than boiling and peeling all those eggs! Dress it up with your favorite egg salad fixin’s like Veganaise (mayo), mustard, pickle relish, celery, etc. and you will never know the difference…I promise! I didn’t really measure anything when I made this, so measurements in the ingredient list below are approximations. If you really like mustard, then by all means use more..same with the mayo. Don’t like carrots or celery, leave them out, or swap them out for your favorites (radish, sweet peppers, green onion, cucumber…all would be good).
Vegan “Egg” Salad
- 1 block firm tofu (make sure it’s non GMO), pressed* and crumbled
- 3 tbsp Veganaise
- 2 tbsp yellow mustard
- 2 tbsp pickle relish
- 2 stalks celery, diced small
- 1 carrot, peeled and diced small
- 1 tbsp red wine vinegar
- salt and pepper to taste
Place first six ingredients in a bowl and mix. Drizzle with red wine vinegar. Season with salt and pepper to your liking. Mix again and enjoy!
I toasted up some Ezekial whole wheat bread, added a little extra Veganaise and mustard to the toast, piled on the “egg” salad and topped with tomato slices. Yum! This would be great as a snack with whole wheat crackers or stuffed in a pita.
Using tofu instead of eggs saves you more than 1/2 the calories and 2/3 of the fat and ALL of the cholesterol, but this salad is still high in protein and calcium.
Take a big bite and enjoy!!
*To press tofu: Place block of tofu on a paper towel lined plate. Place several more paper towels on top of the tofu and set another plate on top of that. Weigh down the top plate with something fairly heavy (I usually use a few bags of dried beans). Leave it like that for at least 30 minutes. Your tofu is now ready to use!