Eggless Egg Salad
Serving Size:4|Prep Time:10minutes|Cook Time:0minutes

  1. Pat tofu with paper towels to remove excess moisture.
  2. Cut into 4 equal pieces and place in a large bowl.
  3. Mash up tofu with a fork until it resembles scrambled eggs.
  4. Stir in vegan mayonnaise and mustard.
  5. Mix in spices.
  6. Fold in onions, pickles and parsley and mix thoroughly.
Chef’s Narrative
A delicious vegan alternative to conventional egg salad. Great in sandwiches or as a dip.
Recipe Substitutions
Use cooked chickpeas in place of the tofu for a soy free version.
  • 8ouncesfirm tofu
  • 1/3cupvegan mayonnaise
  • 1teaspoon mustard
  • 1teaspoon nutritional yeast
  • ½teaspoon turmeric powder
  • 1/8teaspoon dried chile powder
  • ¼teaspoon paprika
  • ½teaspoon salt
  • ¼teaspoon black pepper
  • ¼cupdiced red onion
  • 1/8cupdiced dill pickles
  • 1tablespoonchopped parsley