Quick and Easy Egg Salad — Without Eggs
|Eggless Salad with Tofu|
Long ago, I used a store bought seasoning packet called Eggless Salad that simply mixed into crumbled tofu along with some mayonnaise. If I’m not mistaken, the first packet I ever had was a freebie in a race goodie. While I’d always been able to find it at Whole Foods, one day it was gone and I set out to recreate it. It really wasn’t that hard as I came to realize that there was no magic to this packet – it was just ordinary egg salad spices and various dehydrated vegetables.
This naturally will be a much fresher tasting alternative, with more crunch factor through the use of onions and celery. The familiar color comes from the dijon mustard and some extra turmeric. For the Tofu, don’t go less than Firm unless you want the final product really loose and watery. Extra Firm has the best egg-like texture, but takes a little more work to press all of the water out. Here I use Firm Tofu, crumble it into a colander and gently drain off the water.
|Drained, Mashed Firm Tofu|
25 minsCook time:
- 1 Box
- 1 Teaspoon
- 1/2 teaspoon
- 3 Tablespoons
- 1 clove
- 2 ounces
Mayonnaise (more if you like it creamy)
- 1 Tablespoon
- 2 stalks
Celery, finely chopped
white onion, finely chopped
- 1 teaspoon
Rice Wine Vinegar
- Press the tofu to remove excess water and crumble it into a large mixing bowl
- Add the turmeric, paprika, parsley, celery, garlic and onion to the tofu and mix well. Salt and pepper to taste.
- Mix in the mustard, mayo and the teaspoon of vinegar
- Check the seasoning again, this is really all there is to it. Dial up or down ingredients as you see fit or add your own favorite egg salad ingredients.