There are a TON of ‘tofu egg salad’, ‘eggless tofu salad’, & ‘eggey tofuey salad’ recipes on the internet. Most of them contain tofu, some mayo type ingredient, plus some other things to make them look eggy. Usually that last bit comes in the form of mustard or curry or something to replicate that light yellow yolk color found in egg salad.
THIS recipe is different. Read on and make it for yourself.
Note: I did not create this Eggless Tofu Salad. I learned how to make this about 15 years ago while working at Natural Foods Market in Miami, FL.
Step 1: Ingredients
1 14oz. block Extra Firm Tofu
1/2 cup frozen Winter Squash (even though I used butternut squash!)
3/4 cup chopped Celery
1/2 cup chopped Red Onion
~1/4 cup Mayonnaise/Vegenaise
2 tsp Tamari or Soy Sauce
1 tsp Toasted Sesame Oil
Pepper to taste
Step 2: Mix It Up & Eat It!
Use your hands to crumble up tofu into a bowl. Mix in chopped celery, onion, and pepper. Begin to add in mayo or vegenaise until you reach a ratio you are happy with.
Serve on a sandwich, with crackers, over salad, or on its own.
Let me know how you enjoy your eggless tofu salad in the comments!