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    Tofu "Egg" Salad Recipe

    (makes 8 servings)

    1 ea (14-oz) package firm tofu, rinsed and drained
    1/2 cup vegan mayonnaise (see recipe)
    1 tsp fresh lemon juice
    1 tsp turmeric
    1/2 tsp dry mustard
    1 cup celery ribs, finely chopped
    1/4 cup chopped fresh chives
    1/2 tsp kosher salt, or to taste
    1/4 tsp black pepper, or to taste


    1. Lay the tofu onto several layers of paper towels. Cover the top with more paper towels. Place a small pan onto of the tofu with a small weight (can of soup will work) and allow the excess water to press out. About 15 minutes.
    2. Remove the tofu from the towels and place in a bowl.
    3. Coarsely mash the tofu with a fork. Set aside
    4. Whisk together the vegan mayonnaise, lemon juice, turmeric and mustard in bowl. Stir in tofu, celery, chives, salt and pepper.

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