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
- 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.
- Remove the tofu from the towels and place in a bowl.
- Coarsely mash the tofu with a fork. Set aside
- Whisk together the vegan mayonnaise, lemon juice, turmeric and mustard in bowl. Stir in tofu, celery, chives, salt and pepper.