Tofu Egg Salad Recipes

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TOFU EGG SALAD

I really enjoyed this! It was inspired by a recipe I saw on Food 911. Careful with the cayenne. (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe. (I'm the only one in the house who will actually EAT tofu!)

Provided by Kozmic Blues

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9



Tofu Egg Salad image

Steps:

  • I always drain my tofu first.
  • I cut it into 1/4s, wrap it in paper towels on a cookie sheet, with another one on top, weighted down with some heavy canned goods.
  • Let sit in refrigerator for 10-20 minutes.
  • Mash the tofu in a bowl with a wooden spoon.
  • Mix tofu well with remaining ingredients.
  • Chill and serve.

2 lbs firm tofu
1/2 cup soy mayonnaise (or regular, your choice)
3 tablespoons Dijon mustard
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
2 tablespoons chopped parsley
1 tablespoon chopped fresh dill (I've used dried as well)
1/2 cup green onion, diced
salt and pepper

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