Eggless egg salad (tofu egg salad)

By Chef Linda

Whatever the reason, whether it be taste, texture, comfort, or ease, it seems eggs and dairy tend to be the foods most challenging to eliminate from our diets. Thankfully, it's easier than ever to live happily without them. When we make this eggless egg salad for visitors and summer campers at Catskill Animal Sanctuary, we prove it with every bite. Tofu takes on the familiar flavor and color of this family favorite. Turmeric, a deep, orange spice gives this dish a sunny, yellow hue. Sulfur-scented black salt (a.k.a. kala namak) adds the authentic taste and smell of eggs. Enjoy this creamy, comforting salad on top of fresh greens, stuffed in a pita, rolled up in a wrap, or on your favorite crackers.

This recipe is featured in our cookbook Compassionate Cuisine: 125 Plant-Based Recipes from our Vegan Kitchen.


Eggless Egg Salad (Tofu Egg Salad)    

 

DIFFICULTY
Easy

COOK TIME

YIELD
4 to 6 servings

Eggless egg salad (tofu egg salad)

 

 

 

INGREDIENTS

1 package, about 14 ounces, firm or extra-firm organic tofu, drained and rinsed
2 stalks celery, chopped (about 1/2 cup)
1 small red onion, finely chopped (about 1/2 cup)
1 tablespoon nutritional yeast
1 teaspoon turmeric
1 tablespoon prepared yellow mustard
1/2 cup vegan mayonnaise
1 teaspoon black salt (or substitute 3/4 teaspoon regular salt)
1/4 teaspoon black pepper

 

INSTRUCTIONS

Crumble tofu with a fork or with clean hands into a medium bowl. Add celery and onion. Then mix together in a separate bowl the nutritional yeast, turmeric, mustard, vegan mayonnaise, black salt and pepper. Pour dressing over tofu salad and stir gently to combine. Chill or serve immediately as a sandwich filling, on salad greens, or on crackers.

 

FILED UNDER: glutenfree, nutfree, peanutfree, main, sides,

8 Comments

  1. ann

    my husband & I have been vegetarians for more than 40 years; we are now trying to be “eggless” although we are still finding it hard to come off pastry. So, your recipe for eggless salad is wonderful; thanks so much.

    Reply
    • Linda Soper-Kolton

      So happy to hear you are continuing on your journey! Many people have a hard time with eggs, but keep trying, and keep eating tofu egg salad! Thanks for reading!

      Reply
  2. Lynda Schwab Edmundson

    What is nutritional yeast? Is it different from regular yeast?
    Lynda

    Reply
    • Linda Soper-Kolton

      Hi Lynda, nutritional yeast is a deactivated yeast, unlike the yeast we use to bake which is “live”. It’s a natural food and it’s yellow, flaky, and has a strong flavor that tastes rich and almost cheesy. It’s popular as an ingredient in vegan cheese recipes, but also is used to provide a rich flavor in soups, stews, and our egg salad! You’ll also see it used in tofu scrambles. Usually, it’s fortified with B12, a supplement that’s important for vegans to include in their diet. Trader Joe’s sells it in pouches for $2.99, but you can find it in most stores today. Hope this helps and I hope you give it a try!

      Reply
  3. Stephanie Burke

    I can’t wait to try this recipe!

    Reply
    • Linda Soper-Kolton

      It’s such a simple one, I often forget about it then my tastebuds are so happy when I remember!! Hope you enjoy!

      Reply
  4. Donna Reynolds

    I yearn for this and will finally make it soon, as devilled eggs were a specialty of mine for summer gatherings, and I loved them as I transitioned to Vegainaise and then to zero eggs some years ago.
    If this is your writing, Linda, I want to say your words flow, and you exert no pressure – just invitation.

    Reply
    • Linda Soper-Kolton

      Thank you, Donna! Let me know how you like them…kind of craving them myself now!

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *