Tofu Salad | Vegan Egg Salad Alternative

If you're looking for a delicious, vegan twist on a classic egg salad, you'll want to give this Tofu Salad a try.

I used to work at a health food store/juice bar when I was in college in New York, and there was a tofu salad on the menu that I adored. It was really simple, but it always hit the spot. Even today, just smelling the celery, green onions, and parsely while prepping this recipe really brings me back. I've made a few tweaks to it since then, so here's my personal rendition.

This tofu salad recipe captures the texture and flavors of egg salad but with a plant-based twist and a little extra crunch. It's perfect for sandwiches, wraps, with crackers or veggies like cucumbers and bell/snack peppers, or on it's own.

Tofu Salad Recipe

Ingredients

• 500 g tofu (ideally medium firmness), crumbled

• 1/2 head of celery, finely diced

• 1/2 bunch of scallions, thinly sliced

• 1/2 head parsley, finely chopped

• 135 g vegan mayo

• 1/4 cup vegan unsweetened yogurt (I prefer Greek style)

• 1 tablespoon yellow mustard

• 1/2 tablespoon Dijon mustard

• juice of 1/2 lemon

• 1/4 teaspoon turmeric powder

• 1 teaspoon finely-ground black salt/kala namak (plus a little more when serving)
  

Method

1. Once the tofu is crumbled (make sure there are no large chunks), add in the rest of your ingredients and mix well.

2. Set your tofu salad in the fridge to chill and to allow the flavors to absorb into the tofu.*

3. When ready to serve*, add a sprinkle more of black salt (black salt is what gives the dish an "eggy" flavor, and that flavor is strongest when added fresh, right before serving).

NOTES

*I recommend letting it sit in the fridge for a few hours or overnight for optimized flavor.

*Serve with crackers, cucumbers, bell/snack peppers, in a sandwich, on toast, in a wrap, on a bed of greens, or by itself!