Tofu Eggless Salad Food

ULTIMATE TOFU EGGLESS SALAD

Steps:

• Slice the tofu into 6 slabs crosswise and blot well on paper towels or clean tea towels. Or, if you have a tofu press, use it a little ahead of time. Place the tofu in a mixing bowl and mash well with a large fork or potato masher - or simply crumble with clean hands.
• Add the celery, scallion, and dill.
• In a small bowl, combine the mayonnaise, mustard, curry powder, and optional nutritional yeast and mix well.
• Pour the mayonnaise mixture over the tofu mixture, stir well to combine, and season with salt and pepper. Serve at once as suggested in the headnote, or cover and refrigerate until needed.

TOFU EGGLESS SALAD SANDWICH

Steps:

• Press tofu using a tofu press or wrapping in paper towels and placing a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies.
• Place tofu in a large bowl and break up into small pieces with a fork.
• Add the celery, parsley, red onion, red onion, pickles, mayonnaise, mustard, turmeric, salt, and pepper and stir to combine.
• Serve on bread with tomato and lettuce or sprouts and avocado, if preferred.

EGGLESS SALAD

Steps:

• Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.

CURRIED TOFU EGGLESS SALAD

Steps:

• Mash tofu until it resembles coarse breadcrumbs.
• Stir in remaining ingredients.
• Cover and refrigerate for at least 1 hour so that the flavours can develop.
• Use as a sandwich spread or on toast.

EGGLESS EGG SALAD

Steps:

• Slice one-third of the tofu and mash in a bowl.
• Add the other ingredients in whatever order you wish.
• I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
• Enjoy on rye bread or on crispy crackers.
• Bon appetite!

NO-MAYO TOFU EGGLESS SALAD

Steps:

• In large mixing bowl, mush tofu or press thru potato masher. Add yogurt, celery, scallion, relish, mustard, salt and pepper. Stir to combine. Cover and chill at least 2 hours.

VEGAN EGGLESS EGG SALAD

Steps:

• Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
• In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
• Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
• Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
• Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
• The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!