The Six Million Dollar Tofu Egg Salad

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.

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.

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:

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

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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!

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