You know that TV commercial where the people bonk themselves on the head and say, “I could have had a V8”? This is like that. I don’t know why I resisted the idea of tofu “egg” salad for so long. I was sure I wouldn’t like it. It took a non-vegan, non-vegetarian to recommend it before I finally gave it a go.
I wonder what else I’m being stupid about it and missing out on because I’m so sure about something when in truth I’m not basing my opinion on much of anything? Never mind. I don’t really want to think about that after all.
Let’s just get to this eggless egg salad. I kind of hate naming things this way. Like veggie “burger” or veggie “meatballs”. Those names just perpetuate the notion that we’re substituting something for meat. But veggie balls sounds kind of bad, I guess. And I didn’t think tofu salad sounded all that appealing, either. So Vegan Eggless “Egg” Salad it is.
I recommend Hampton Creek Foods “Just Mayo”. Right now, I believe it’s only available at Whole Foods Markets – but it’s worth an extra stop. And yes, that is salad with chips in the photo. I used to work in a restaurant and the cook always ate egg salad like chips and dip. She got me hooked.
- 8 ounces extra firm tofu - pressed and drained
- 1 1/2 to 2 teaspoons crushed garlic
- 1/2 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 4 tablespoons vegan mayo**
- 1 teaspoon sugar
- 1 teaspoon white Balsamic vinegar
- 3 tablespoons prepared mustard
- 1 rounded teaspoon turmeric
- 4 tablespoons dill pickle relish
- Salt and freshly ground black pepper, to taste
Crumble the tofu into a medium bowl. Add the garlic, onion, and celery.
In a small bowl, combine the dressing ingredients: the mayo, sugar, vinegar, mustard and turmeric. Stir in the dill pickle relish. Taste and add salt and pepper to taste.
Gently stir the dressing into the tofu and vegetable mixture.