I LOVE eggs. Love them. Don’t want to stop eating them. Love them enough that I’d like to get a few hens to lay fresh, organic eggs for me everyday. If you know how I can a reliable delivery of straw in the city to make this dream possible, holler. That said, sometimes you’ve just got to try something new. I’ve always been a bit suspicious of tofu “egg” salads, but if you’re trying to lower your cholesterol, or giving up eggs, or just don’t know what to do with your tofu and want an uncooked option, tofu egg salad may be for you. I’ve looked at a lot of recipes, and the thing is, I think you just have to taste as you go. Put in things that you like, in amounts that you like, and probably you’ll like how the salad turns out. Because I’m also a lover of pickles and mustard, these make a heavy appearance in my salad.
Tofu Egg Salad
1 12 oz. block firm or extra firm tofu, pressed
1/4 cup chopped dill pickles, or cornichons
2 Tbs. spicy brown mustard
1 Tbs. chopped roasted red pepper
1 Tbs. drained capers
1 Tbs. mayo, Veganaise, or plain yogurt
1/2 tsp. salt
pinch of tumeric
pinch of celery salt
pepper to taste
Place the tofu in a medium-sized bowl. With a fork, pastry blending tool, or potato masher, break up the tofu into very small chunks. Add the remaining ingredients, mixing well. Taste. Add additional seasoning, as desired.