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Tofu “Eggless” Salad

by Gentle World on September 30, 2010

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Image: Silvi Burden

This is one of our favorite ways to enjoy tofu. It’s incredibly quick and easy to prepare, and is so delicious that people are often amazed by how good it tastes. For that reason, just like our Cashew-Carrot Paté, we like to serve it at our educational events, or any time that we serve food to people who aren’t familiar with vegan cooking. Throw the finished product in a wrap with some salad or sprouts, and you have a healthy lunch that both kids and adults will love.

Himalayan salt is not essential, but it’s a fantastic addition to this recipe, because the ‘sulphur’ taste makes the tofu actually taste like eggs. A little turmeric (optional) adds a yellow color, helping to create the illusion. Vegan mayonnaise is not necessary either (we make it without mayonnaise all the time), but it certainly helps to add a delicious flavor and creamy consistency that makes you feel like you’re eating a traditional egg salad. When we served this recipe recently, one elderly gentleman was quite surprised to find out he had been eating tofu rather than eggs!

One of the great things about this recipe is that once you know what you’re doing, you’ll find that it’s only one or two steps different from a tofu omelet or scramble. Tofu omelet is great for breakfast, lunch or dinner, especially if you add some sauteed veggies such as pepper, mushrooms or zucchini. Once you get a handle on this recipe, you’ll find that you’ve learned how to make a whole bunch of meals in one!

Eggless Salad
serves 2

2 cups medium-firm organic tofu, rinsed and drained
1 Tbsp. tamari
1 Tbsp. oil
5 Tbsp. vegan mayonnaise (or 2-3 Tbsp. tahini)
1/2 tsp. Himalayan salt (or sea salt)
1/2 tsp. turmeric
5 Tbsp. nutritional yeast
1–2 Tbsp. mustard
1 Tbsp. tahini (optional)
2 celery stalks, diced finely
2 onion slices, diced finely (optional)

In a bowl, mash the tofu. Add the remaining ingredients and mix. Refrigerate.

Delicious as a salad or served on sandwiches.

Hearty Tofu Salad
serves 2-3

1 lb. (2 cups) medium-firm organic tofu
2 Tbsp. vegan mayonnaise
3/4 Tbsp. tamari or substitute
1 1/2 celery stalks, diced
1/2 cup red pepper, diced
1/2 cup tomato, diced
1/4 cup sweet onion, diced
1/2 cup lettuce, chopped
1/8 cup nutritional yeast
1/8 tsp. black pepper
1/4 tsp. Himalayan salt (or sea salt)
1/4 tsp. kelp
1/2 cup cilantro (optional), chopped

Rinse and drain tofu then mash. Add remaining ingredients. Chill before serving.

This is a variation worth trying. Freezing tofu creates an interesting change in texture… The finished product is more ’spongy’, so it can be used in different ways. Make sure you plan ahead of time though – it requires a day or two to be sufficiently frozen.

Tofuna Salad
serves 2-3

1 lb. (2 cups) firm organic tofu, frozen
1/2 cup vegan mayonnaise
1 Tbsp. fresh lemon juice
1 Tbsp. tamari
1/4 tsp. Himalayan salt (or sea salt)
1–2 celery stalks, diced small
1 scallion or onion, diced
1/2 tsp. kelp

1.  Remove tofu from freezer. Allow to thaw. Squeeze the water out of it.
2.  Crumble tofu, add remaining ingredients and mix. Chill for a few hours so tofu can absorb the flavors. Season to taste.
3.  Serve as a salad or on sandwiches.

These recipes have been reproduced from Incredibly Delicious: Recipes for a New Paradigm, which includes an extensive chapter on raw food preparation, as well as over 500 recipes and all sorts of tips to help make the transition to veganism easy and delicious.

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