tofu eggless salad

Completely unrelated: grinding pink peppercorns for the Furious Vulvas chocolate!

A friend asked for a recipe for an egg salad-type salad, and I thought I’d post this one here. I make it for the meal delivery service once every summer or so. It’s nice, even for a non tofu-lover like me.  It’s adapted from the one in the Best of Bloodroot cookbook.

Tofu Eggless Salad

4-6 servings

1 ½ lb tofu, pressed

4 stalks celery with leaves, diced

3 Tb. chives or garlic leaves, finely chopped

¼ c parsley, finely chopped

¼ c grape seed oil

½ ts turmeric

1 ts ground cumin

¼ c shoyu

3 Tb. nutritional yeast

3 Tb. lemon juice

3 Tb. sunflower seeds

sea salt and fresh pepper to taste

Hot sauce to taste, optional but nice

Optional for serving:

Boston lettuce


avocado slices



gomasio (a mixture of sea salt and toasted sesame seeds. You can make your own [wash and toast sesame seeds, then combine with sea salt in a mortar and pestle or spice grinder] or buy it in the Macrobiotic section of health food stores in little jars. I eat great big spoonfuls of gomasio when I have sugar- or alcohol-induced headaches—it works!)

whole wheat toast

  1. Reserve ½ lb of the tofu for the “whites” and break the rest up into large pieces. Add chopped vegetables and herbs and stir well.
  2. Whisk together remaining ingredients (except remaining tofu) and add to tofu mixture. Mash all ingredients together by hand or with a potato masher until the salad is well mixed with a somewhat lumpy texture like egg salad.
  3. Cut remaining tofu into small pieces and fold it in. Taste for salt, lemon, and Tabasco.
  4. If desired, serve on toast with the lettuce, pickles, avocado, sprouts, and onion.

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