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
000
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
0
Servings
Shop Ingredients
Makes 0 servings
House Organic Extra Firm Tofu, 12 Ounce
$3.99$0.33/oz
Chosen Foods Classic Vegan Mayo 100% Avocado Oil Mayonnaise, 12 Ounce
$10.59$0.88/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
Deal
$5.49 was $6.19$2.61/oz
L&B Turmeric, 1.5 Ounce
Deal
$5.49 was $6.19$3.66/oz
L&B Mustard Powder, 1.8 Ounce
$6.19$3.44/oz
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Fresh Celery, 1 Each
$2.99
Bubbies Kosher Bread & Butter Pickle Chips, 33 Ounce
$11.99$0.36/oz
Green Onions Bunched, 1 Each
$1.49
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Fancy Large Lemons, 0.5 Pound
$1.00 avg/ea$1.99/lb
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.