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eggless egg salad

(1 rating)
garyloewenthal avatar
Recipe by
Gary Loewenthal
@garyloewenthal
Falls Church, VA

While this doesn't taste exactly like egg salad, it has a good (and fairly similar) flavor in its own right, and it grows on you over time. Great for sandwiches. Note: Use silken tofu (unrefrigerated, often found in the Asian food section), not regular tofu. Adapted from the recipe on the package of Mori-Nu organic silken firm tofu.

►
(1 rating)
yield 3 serving(s)
prep time 10 Min

Ingredients For eggless egg salad

  • 1 pkg
    silken firm tofu
  • 3 Tbsp
    eggless mayonnaise
  • e.g., veganaise
  • 1/4 tsp
    agave nectar
  • 1/8 tsp
    salt
  • 1/4 tsp
    turmeric
  • 1/8 tsp
    dry mustard
  • 2 Tbsp
    sweet pickle relish
  • 2 Tbsp
    minced green onions
  • 2 Tbsp
    minced celery
  • 1/8 tsp
    freshly ground black pepper

How To Make eggless egg salad

  • 1
    Drain tofu and pat dry with paper towels.
  • 2
    Crumble tofu into medium bowl. (A potato masher works well for this, or do by hand.)
  • 3
    In another small bowl, mix eggless mayo, agave nectar, salt, turmeric, and mustard.
  • 4
    Add tofu to mixture in small bowl. Mix in remaining ingredients.
  • 5
    You can serve right away, but it tastes better if the flavors blend in the refrigerator for 30 minutes or more.
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