I don’t know what it is, but it seems like a lot of people have something against egg salad.
Why though? Is it the texture, the flavor, the mere idea of mixing chicken eggs with lots of jiggly mayo and then plopping the mush on gummy white bread?
To be honest I fancy egg salad myself and crave it on occasion.
Slap me in the face, it is what it is.
Butttt there is an alternative that doesn’t use eggs at all, plus it’s still packed with protein.
And flavor and health since it’s me we’re talking about and I like tangy, crunchy, creamy combos with extra veggies + flair.
If you don’t like tofu either, well, I can’t help you much today.
That’s a fatty lie, I just remembered I have a Chickpea Salad over this way. Mmmm.
Anywho.
All you have to do here is mix crumbled firm tofu with sweet grated carrots, crunchy diced red bell pepper, minced dill pickle, nutty toasted pepitas, vegan mayo, snappy Dijon mustard, tangy apple cider vinegar (for another kick), dill pickle juice (to chase your whiskey shot… just kidding ha), herbaceous dried dill, earthy ground turmeric, and good ole S&P.
Gently fold all your characters together then spoon the goods straight into your mouth or whip up a tasty little sandwich with juicy tomato slices, creamy avocado, crisp lettuce, and last but not least, whole grain bread!
P.S. As always, taste and adjust to make your buds happy. My mustard was on the mild side and my dried dill wasn’t the freshest so you might not need as much… but maybe you want more! Just do you.
P.P.S. Fresh dill would also be tastyyy. I just didn’t want extra dill chilling in my fridge, ya know?
P.P.P.S. The flavors really appreciate some social mingling time but you can eat the salad right away. Just don’t be afraid to let it hang for a day or two.
Vegan Tofu “Egg” Salad
Ingredients
- 14 ounces firm tofu
- 1/3 cup grated carrots
- 1/3 cup small dice red bell pepper
- 1/4 cup minced dill pickle
- 3 tablespoons toasted pepitas
Wet Ingredients:
- 1/4 cup vegan mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon dill pickle juice (liquid from the jar)
- 1 1/2 teaspoons dried dill
- 1/2 teaspoon ground turmeric
- Freshly ground black pepper, to taste
- Sea salt, to taste
For Serving:
- Whole grain bread
- Tomato slices
- Avocado slices
- Lettuce
Instructions
- Drain the liquid from the tofu then press under a weighted plate for 10 minutes. Crumble the tofu, then place in a clean dish towel and gently squeeze out the excess liquid. Set aside.
- Whisk the wet ingredients until well combined.
- Gently fold the crumbled tofu with the "sauce" until evenly coated, then fold in the carrots, bell pepper, pickle, and pepitas. Taste, and adjust the ingredient amounts to suit your liking.
- Serve as is, or with bread, tomato, avocado, and lettuce, if you wish.