Chef Scott Stroud
Tofu Egg Salad
Tofu Mayonnaise
2 – (12.3 ounce) packages extra firm silken tofu, divided
1 tablespoon lemon juice
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 tablespoon granulated sugar
2 tablespoons kosher salt
1 cup soybean oil
In a food processor, combine 1 package of silken tofu (with the water) lemon juice, mustard, garlic powder, sugar, salt and vegetable oil. Blend until smooth. Set aside.
Tofu “Egg” Salad
1 (14 ounce) package water-packed firm tofu, drained and crumbled
1 (14 ounce) package water-packed extra firm tofu, drained and diced
2 tablespoons chopped dill pickle chips
1 tablespoon turmeric
3 tablespoons minced green onion
3 tablespoons minced parsley
1 tablespoon whole grain mustard
In a large bowl, add diced and crumbled tofu; mix together. Add remaining ingredients; mix together well. Add tofu mayonnaise, gently mix.
Yield: enough filling for 16 sandwiches. Use favorite bread or croissants for making sandwiches.
