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
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:
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
- 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.
- 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.
- Cut remaining tofu into small pieces and fold it in. Taste for salt, lemon, and Tabasco.
- If desired, serve on toast with the lettuce, pickles, avocado, sprouts, and onion.