This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
This isn't your average tofu egg salad. Spiked with Italian seasoning, fresh parsley, and crunchy carrots, it is going to up your sandwich game.
Oh my, y'all. Here in Atlanta, school is going to be virtual for at least the first three months. Managing virtual school while running a business is going to be a lot, and I'd rather not be scrambling for what to make my kid at lunchtime every day.
Make-ahead lunches, like this tofu egg salad, are going to be crucial.
This tofu egg salad is tangy, satisfying, and fresh. It's just the right pick-me-up to get you out of your sandwich-making rut. Fix a big batch tonight, and you’ll have quick lunches for days!
Whether you're also trying to feed a kid every day while working from home or need something for your own weekday lunches, this salad is a great make-ahead to keep in the fridge. You can get four sandwiches out of a single batch, and it keeps for around three days in the fridge.
When you're making your Tofu "Egg" Salad, pressing that tofu is key, and I prefer pressing my tofu with my EZ Tofu Press. It's fast and it gets SO MUCH WATER OUT.
Getting the water out improves the texture, but it also makes this store so much better. If you've ever made tofu salad one day and found it a little bit watery the next, it's because you didn't press your tofu enough.
As tofu sits, it will release its excess water into whatever container it's in, even if you've tossed it in dressing. So grab your EZ Tofu Press, and give your tofu a good pressing while you prep the rest of the ingredients for this recipe.
Once the tofu is pressed, crumble it into a bowl with the other salad ingredients, and stir well.
To crumble the tofu, just get in there with clean hands, and literally just mush it into pieces. You aren't looking for a totally smooth mix. Like conventional egg salad, you want some texture! And, remember: the tofu will crumble even more as you mix it with the vegetables.
This recipe does call for black salt (aka kala namak). If you've never used black salt, it has a sulphurous flavor, similar to eggs, and it's a great way to give tofu an "eggy" taste.
Despite the name, black salt is actually pink in color. You can sometimes find it in specialty grocery stores, or you can order it online. In a pinch, you can use sea salt in place of the black salt in this recipe. It will still be delicious! Just know that it won't have that same eggy taste.
Serve this salad immediately, or store it in an airtight container in the refrigerator. It will keep for three to four days in the fridge.
You can dish this up on whole grain bread with lettuce and tomato, as pictured, but that's not the only way to eat tofu salad! It's also lovely in a pita pocket or a wrap with whatever other veggies you like.
If sandwiches aren't your thing, I've got you! I love eating this with crackers, bagel chips, or pita chips for dipping.
This salad is also great as part of a larger salad! Scoop it up over your favorite greens and chopped, fresh veggies. If you want to get super decadent, throw some sliced avocado on top.
Tofu egg salad recipe
- 1 block extra firm tofu - pressed and coarsely crumbled
- 1/2 cup vegan mayo
- 1 tablespoon spicy brown mustard
- 1 teaspoon Sriracha sauce - or your favorite hot sauce, or more or less, to taste
- 1/3 cup chopped fresh parsley - loosely packed
- 1/4 cup chopped green onion - green and white parts
- 1/2 cup minced carrot
- 1/4 cup nutritional yeast
- 2 teaspoons turmeric
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black salt - or sea salt, if you can't find black salt
- Combine all of the ingredients in a medium sized bowl, stirring well to combine. Serve in a sandwich, pita, wrap, or over salad greens.