Maybe you don’t like eggs, have an allergy, or are vegan….well, this recipe is for you!
- 1 pkg firm or extra firm tofu, drained
- 2 stalks celery, chopped
- 1 dill pickle, chopped
- 1/2C – 3/4C vegan mayo
- Dried yellow mustard
- Turmeric
- French’s yellow mustard
- salt
Directions:
Drain tofu. I do this by putting it in a fine mesh strainer over a large bowl and, using paper towels press out all the excess liquid. (You don’t want watery “egg” salad. Then I toss the excess liquid and use the same bowl to mix the ingredients together. You can also buy one of those tofu presses. Actually, I might buy one of those as I think I’d get a lot of use out of it.
Mash up tofu with fork, add the rest of the ingredients. Add the vegan mayo a little bit at a time; you don’t want soupy egg salad. Trust your instincts when it comes to adding ingredients. I also added a couple teaspoons of pickle juice. (Some recipes I saw online had you adding vinegar. Why? Vegan mayo already has apple cider vinegar). I like the tang from the pickle juice.
This makes a LOT. Probably will last a week.
You’re done! I like to eat the egg salad on crackers or on a toasted bagel. Now that I figured out how to make this I won’t have to buy it pre-packaged from the store any more! Woo!
