Tofu Egg Salad
A creamy, protein-rich lunch idea that captures all the nostalgic flavor of egg salad—without using a single egg!
Servings: 6
Equipment
- Mixing Bowl
Ingredients
- 2 10 oz block Silken Tofu Patted dry
- 1 tsp Black Salt Optional, but this adds the eggy flavor, I highly recommend using
- 1 tbsp Nutritional Yeast
- ¼ tsp Turmeric Optional, for color
- ½ tsp Garlic Powder
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 bunch Chives Minced
- 1 tbsp Spicy Brown Mustard or Other Mustard
- ½ cup Mayo I like to use my tofu mayo* for extra protein
Instructions
- Gently pat your silken tofu dry and set aside.
- Crumble your silken tofu into your desired size and add to a mixing bowl. Add all other ingredients, including nutritional yeast, turmeric, salt, black pepper, chives, mustard, and mayo, to the mixing bowl and mix gently until combined. Feel free to adjust mayo levels here by adding more if you like a more dressed egg salad. Also, feel free to adjust the seasoning to your taste.
- Place in the fridge and chill for at least 30 minutes before serving.
- Store in an airtight container in the fridge for 4 to 5 days.