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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

The Six Million Dollar Tofu "Egg" Salad

This is the preparation method as it appears in Mastering the Art of Vegan Cooking.
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Prep Time: 3 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 4
Calories: 236kcal
Author: Holly Gray

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
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