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Tofu Egg Salad

Updated: Jul 10, 2023


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.



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