You won’t believe how much this vegan tofu eggless salad tastes like the real thing and it’s so easy to make. You probably already have the ingredients in your pantry.
The first thing to do is to press the tofu, to remove any excess liquid so that the tofu can better hold the flavor of the spices, while also creating an “egg” salad that isn't soggy. I like this tofu press. You can also press the drained tofu between paper towels or a thin cloth towel and topped with a heavy object for 5 minutes.
Once your tofu is ready, crumble it into a bowl and add the chopped and grated vegetables, mix with the pinch of spice, the vegan mayonnaise (recipe) and mustard. The turmeric/curry and dijon are what creates the “egg” effect color wise and it also adds the warming, anti-inflammatory effect, and punch in flavor. I also like to add a little of the pickle juice to enhance and meld the flavors.
The crisp veggies like cucumber, carrot, and celery add a fresh crunch and make it a perfect way to have your serving of raw veggies for lunch, that’s easy to digest. Mix all of these ingredients until fully mixed, and you’re ready to serve it on your bread. It's also great served on a lettuce salad or in cabbage/collard leaf, keeping this meal low carb and gluten-free.
Enjoy these light and healthy sandwiches:
Top with sliced tomatoes, onion, radish, and serve with a pickle, a side of soup, and this is a perfect meal for any season. You would delight a crowd if you bring this dish to a picnic potluck. Simple, flavorful, and won't hurt your budget. Add some currants or raisins and walnuts for sweetness and omegas; this could be your child’s new favorite school lunch sandwich!
Ahh, the pleasures of creating simple, fresh and pure meals. Just so satisfying!
I'd love to hear your feedback in the comments below for this Eggless Tofu Salad Sandwich Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won't miss it!