Okay, yes, it's been done before. Everyone knows that replacing the egg in egg salad with tofu is one of the easiest vegan things you can do in the kitchen. But is it worth it? What I mean is, does it taste good? Good enough to remind you of sunny picnics and squirrels and hitting your sibling in the head with a frisbee "on accident"? Don't pretend you don't know what I'm talking about.
Anyway, if you haven't had this experience with tofu egg salad yet, you're not trying hard enough. The trick is using the right seasonings, and I think I've cracked the code. The most important ingredient in this recipe is kala namak salt. Although it tastes like regular salt, it has a very eggy fragrance, and that's what will stimulate the part of your brain that remembers your egg salads past.
Oh, and no cholesterol!
Here's where I usually give you step-by-step photos and instructions on how to make the recipe, but in this case, all you do is mix everything up in a bowl. If you're really insecure about your cooking skills, you can try looking at the pictures above. Hope it helps.
1 lb firm tofu, pressed (see tip)
1/3 cup vegan mayonnaise
1 tablespoon whole grain mustard
2 tablespoons nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 teaspoon dried dill
1 teaspoon kala namak salt
freshly ground pepper to taste
1/4 cup finely chopped red onion
1 celery stock, diced
- Mash the tofu, vegan mayonnaise, mustard, nutritional yeast, turmeric, garlic powder, paprika, dill, salt and pepper together in a large bowl with a fork. Stir in onion and celery.