Eggless Tofu Salad

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This is a quick and easy sandwich filling and certainly one of my husband Steve’s favorites. He’s what I lovingly refer to as a “meat and potatoes” vegan, and so am I, to some extent. We were both raised on the standard American diet which included familiar lunchbox staples such as tuna fish, chicken and egg salad sandwiches. We like veganized versions of homestyle, familiar dishes we grew up on as well as some of the more modern veggie dishes.

Interesting thing about these fillings, they are all made pretty much the same. This recipe is adaptable to chicken substitutes like soy curls and seitan and also mashed chickpeas that can stand in for tuna fish.

So this is my version, and I think it’s pretty darn close to the original in terms of flavor. I like a few high notes–sweet relish, tangy onion, crunchy celery and lots of black pepper. All of these ingredients are adjustable to suit your taste, so give it a try!

Eggless Tofu Salad

Recipe by Melanie daPonte

14 ounces Tofu, extra firm, drained
¼ cup vegan mayonnaise
2 tbsp. Sweet relish
1 stalk Celery, finely chopped
2 tbsp. Red onion, finely chopped
½ tsp. Turmeric
1 tsp. Dill, dried
¼ tsp. Salt
¼ tsp. Pepper
2 tsp. Dijon mustard

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Drain tofu, squeezing out any excess liquid. Crumble with hands into large mixing bowl. Add remaining ingredients and blend well to incorporate to a smooth, spreadable consistency.

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I cannot stress enough the importance of tasting for seasoning. If you like more salt, add it now. If you like it sweeter, add more relish, etc. Make this recipe your own, and you won’t regret it.

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17 thoughts on “Eggless Tofu Salad

  1. I’ve had vegan non-eggy salad before, and I’d always been so curious how to make it. These steps seem really simple— and the photos are just lovely!

  2. Mmm I’ve been meaning to make an egg-less egg mayonnaise sandwich for a while now but I need to get around to baking some bread for it first!

    This looks great, but I was quite surprised that you didn’t use black salt in this to give it an eggy flavour – is that just due to preference?

    Also I’m very curious about how you can use chickpeas to create a vegan ‘tuna’ sandwich filling! That’s something I used to eat almost daily as a non-vegan.

    • Hello, Sian! Thanks for the comment. I don’t like the flavor of black salt, or eggs for that matter. I find the best flavor in my cold sandwich spreads comes from a good briny mustard, sweet pickle relish, red onion and celery, along with fresh herbs. Chickpea tuna salad is a vegan staple. There are plenty of recipes online. Hope you find one you like 🙂

  3. I looove eggless tofu salad! Yours looks great. I’ve never put celery in mine, will have to give it a try some time. I often do curried eggless sandwiches, sometimes with mashed chickpeas instead of tofu to mix things up a bit.

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