Simple Tofu "Egg" Salad
Switch out your typical sandwich filling for this delicious and simply tofu "egg" salad made with tofu, mayonnaise, mustard, and relish.
Servings: 4 servings
Calories: 183kcal
Ingredients
- 14 ounce package medium firm tofu, drained and patted dry
- 1/4 cup vegan mayonnaise
- 2 tablespoons dill pickle relish
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon black salt (or sea salt)
- 1 dash ground black pepper
- 2 tablespoons finely chopped chives
Instructions
- Drain and press tofu for 5-7 minutes to remove some of the excess water. Crumble tofu into bite size pieces and set aside.
- Add the mayo, relish, mustard, garlic powder, turmeric, black salt, black pepper, and chives to a bowl and whisk to combine. Add the tofu and stir to combine.
- Serve with your favorite bread in a sandwich.
Notes
- Nutrition facts are for egg salad only, not the entire sandwich as this will vary by type of bread and toppings.
- Pressing the tofu: You don't have to press the tofu for this salad if you don't have a tofu press (it's difficult to press medium tofu without one!). However, if you do have one - press your tofu for about 5 minutes to remove some of the extra moisture.
- Crumble the tofu: The medium firm tofu is pretty soft so you can easily crumble the tofu into bite size pieces vs chopping it up for this salad.
- Adjust seasoning to taste: I love an egg salad with lots of tang - so I add a good amount of Dijon mustard and relish. Feel free to play around with the ingredients a bit until you find the perfect balance for you.
Nutrition
Serving: 1serving | Calories: 183kcal | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 339mg | Potassium: 18mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 127mg | Iron: 1mg