Tofu “Egg” Salad
A creamy, crunchy tofu salad that’s absolutely scrumptious and just as comforting as the classic egg salad. It’s great on a sammie or a leafy bed of spring greens.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Tofu “Egg” Salad
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Ingredients
12 ounces firm organic tofu, drained and crumbled
2/3 cup plant-based mayonnaise
1/4 teaspoon L&B Cayenne Pepper
2 teaspoons L&B Turmeric
2 1/2 teaspoons L&B Mustard Powder
1/4 cup parsley, chopped
1/3 cup diced celery
1/3 cup sweet pickles, diced
2 tablespoons chopped green onion
1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
Directions
- Drain tofu completely and crumble into large bowl.
- Add remaining ingredients for tofu egg salad. Combine well and refrigerate for up to 1 week.
0 minutes
Prep Time
0 minutes
Cook Time
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Servings
Directions
- Drain tofu completely and crumble into large bowl.
- Add remaining ingredients for tofu egg salad. Combine well and refrigerate for up to 1 week.