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Home » Popular » Sandwiches, Tacos, & Burgers » The Six Million Dollar Tofu Egg Salad

The Six Million Dollar Tofu Egg Salad

May 7, 20156 Comments

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The Six-Million Dollar Tofu Egg Salad! - This is the preparation method as it appears in the book Mastering the Art of Vegan Cooking | thiswifecooks.com 

#tofurecipes #veganeggsalad #thiswifecooksrecipes #healthyveganrecipes #easysandwichrecipes #makeaheadrecipes #veganeasterrecipes  via @thiswifecooksThe Six-Million Dollar Tofu Egg Salad! -This is the preparation method as it appears in the book Mastering the Art of Vegan Cooking.| thiswifecooks.com

#tofurecipes #veganeggsalad #thiswifecooksrecipes #healthyveganrecipes #easysandwichrecipes #makeaheadrecipes via @thiswifecooksThe Six-Million Dollar Tofu Egg Salad! -This is the preparation method as it appears in the book Mastering the Art of Vegan Cooking.| thiswifecooks.com

#tofurecipes #veganeggsalad #thiswifecooksrecipes #healthyveganrecipes #easysandwichrecipes #makeaheadrecipes via @thiswifecooksThe Six-Million Dollar Tofu Egg Salad! -This is the preparation method as it appears in the book Mastering the Art of Vegan Cooking | thiswifecooks.com

#tofurecipes #veganeggsalad #thiswifecooksrecipes #healthyveganrecipes #easysandwichrecipes #makeaheadrecipes via @thiswifecooks

The Six Million Dollar Tofu “Egg” Salad

I recently received a complimentary advance copy of Annie and Dan Shannon’s latest cookbook creation – Mastering the Art of Vegan Cooking (in stores next week!) and the first recipe I tried out of this beautiful book was The Six Million Dollar Tofu “Egg” Salad.

The Six-Million Dollar Tofu Egg Salad! -This is the preparation method as it appears in the book Mastering the Art of Vegan Cooking.| thiswifecooks.com

IMG_0591_2

I admit it, the catchy title is what drew me in and there’s a cute story that goes along with it. Also, right there next to the recipe is a nifty little trick for making tofu less mushy and more scrambled egg-like in texture by freezing it first.

Who knew?

Well, lots of people – apparently – since this is actually a tried and true technique but it was news to me – and it worked!

I made the salad yesterday and, at the husband’s request, served it over toast for dinner tonight.  A side of fresh fruit rounded out this delicious and surprisingly

Note: This is one of those dishes that gets better the longer it sits in the fridge. They say to allow three hours but I would use that as a minimum time. It’s definitely tasty after a few hours but I’m convinced something magical happens overnight so this is a great make-ahead meal option. I added a little salt and pepper at the end and a touch more dill.

Tasty, solid recipe and one I will definitely make again.

The Six-Million Dollar Tofu Egg Salad! -This is the preparation method as it appears in the book Mastering the Art of Vegan Cooking.| thiswifecooks.com #tofurecipes #veganeggsalad #thiswifecooksrecipes #healthyveganrecipes #easysandwichrecipes #makeaheadrecipes

This is the preparation method as it appears in Mastering the Art of Vegan Cooking.

Ingredients Needed for The Six-Million Dollar Tofu “Egg” Salad:

  • Extra-firm tofu
  • Vegan mayonnaise
  • Dill pickles
  • Fresh kale
  • Celery
  • Fresh dill
  • Red onion
  • Dijon mustard
  • Nutritional yeast
  • Ground cumin
  • Onion powder
  • Garlic powder
  • Ground turmeric
  • Celery seed
  • Tahini
  • Lemon juice
  • Lemon zest
  • Sandwich bread – serving suggestion

How to make The Six-Million Dollar Tofu “Egg”: Salad:

In a large bowl, use a fork to gently mash the tofu into bite-size pieces – not into a paste.
 
Using a large spoon, stir in the mayo, pickles, kale, celery, dill, and red onion.
 
In a separate bowl, whisk together the mustard, nutritional yeast, cumin, onion powder, garlic powder, turmeric, celery seed, tahini, lemon juice, and lemon zest.
 
Add the mustard mixture to the tofu mixture and stir gently to combine.
 
Cover and refrigerate 3 hours.
 
Serve with toast.
 
Cheers!

 

The Six-Million Dollar Tofu Egg Salad! -This is the preparation method as it appears in the book Mastering the Art of Vegan Cooking.| thiswifecooks.com #tofurecipes #veganeggsalad #thiswifecooksrecipes #healthyveganrecipes #easysandwichrecipes #makeaheadrecipes

The Six Million Dollar Tofu "Egg" Salad

This is the preparation method as it appears in Mastering the Art of Vegan Cooking.
5 from 1 vote
Print Pin Rate
Prep Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 4
Calories: 236kcal
Author: Holly Gray
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Ingredients

  • 1 16-oz. pkg. extra-firm tofu, drained
  • 1/3 cup vegan mayonnaise recommend Vegenaise or Just Mayo
  • 2 medium dill pickles diced
  • 1/4 cup chopped kale leaves
  • 2 stalks celery diced
  • 1 1/2 teaspoons chopped fresh dill
  • 1/4 red onion diced
  • 2 1/2 teaspoons Dijon mustard
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon celery seed
  • 1 teaspoon tahini
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon grated lemon zest
  • toast for serving

Instructions

  • In a large bowl, use a fork to gently mash the tofu into bite-size pieces - not into a paste.
  • Using a large spoon, stir in the mayo, pickles, kale, celery, dill, and red onion.
  • In a separate bowl, whisk together the mustard, nutritional yeast, cumin, onion powder, garlic powder, turmeric, celery seed, tahini, lemon juice, and lemon zest.
  • Add the mustard mixture to the tofu mixture and stir gently to combine.
  • Cover and refrigerate 3 hours. Serve with toast.

Nutrition

Serving: 4g | Calories: 236kcal | Carbohydrates: 8g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 435mg | Potassium: 115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 144mg | Iron: 2mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

The Six-Million Dollar Tofu Egg Salad! -This is the preparation method as it appears in the book Mastering the Art of Vegan Cooking.| thiswifecooks.com #tofurecipes #veganeggsalad #thiswifecooksrecipes #healthyveganrecipes #easysandwichrecipes #makeaheadrecipes

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Filed Under: Breakfast & Brunch, Breakfast & Brunch, Lunch & Dinner, make-ahead, Salads, Sandwiches, Tacos, & Burgers, Side Dishes, Vegan Tagged With: eggs, make-ahead, sandwiches, tofu, vegan, vegetarian

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Reader Interactions

Comments

  1. Melysah Bunting

    May 11, 2015 at 10:55 pm

    Oh, I need to make this next week!

    Reply
  2. Karen Lemley

    May 18, 2015 at 9:36 pm

    where did you find sprouted brown rice flour? I’m still gluten free

    Reply
    • This Wife Cooks

      May 18, 2015 at 10:06 pm

      Whole Foods.

  3. Kathleen Frederick Kozlow

    May 19, 2015 at 12:06 am

    These look delicious…must try! 🙂

    Reply
  4. The Freckled Fit Girl

    May 25, 2015 at 10:40 pm

    Thank you for posting this! Made it today and it’s amazing!

    Reply
  5. This Wife Cooks

    July 7, 2015 at 12:39 pm

    🙂

    Reply

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