Tofu “egg” salad is so fast to make. You don’t have to boil the eggs, cool the eggs, or peel the eggs. Just open a package of extra-firm water-packed tofu, drain, season and mash! It makes a delicious sandwich spread, you can stuff tomatoes with it, or use any way you would regular egg salad. Great for lunches and picnics! A tasty addition when entertaining is finely diced red pepper and chopped olives. You’ll find the whole wheat bread in the bread section, but unfortunately for you, the tomatoes were grown in my garden–to die for!
Seasoning comments: The particular seasonings and mayonnaise used here are what make it truly yummy and egg like. It will be worth seeking them out if you aren’t already familiar with them, because you will want to make it over and over again. Bill’s Best Chick Nish is what makes this recipe so egg-like. If it is not carried in your area, you can find it on line. Bill’s has a totally different ratio of sodium per serving than any other vegan chicken-style seasonings, so if you choose to substitute, beware or you’ll end up with sodium overload.
- 1 (14-16 oz.) brick extra firm water-packed tofu, drained
- 2 tbsp Bill's Best Chick Nish
- 1-2 tbsp finely minced mild onion
- 1/2 teas Vege-Sal Seasoning by Spike
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- 1/3-1/2 cup Vegenaise or vegan Just Mayo --or mayo of your choice
- 1/4 cup diced sweet red pepper, opt
- 1/4 cup well-drained, chopped black olives, opt.
- Seasoning comments: the Bill's Best Chick Nish is what makes this recipe so egg-like. If it is not carried in your area, you can find it on line. Bill's has a totally different ratio of sodium per serving than any other vegan chicken-style seasonings, so if you choose to substitute, beware or you'll end up with sodium overload.
- COMBINE first four ingredients, and MASH until consistency of egg salad.
- STIR in just enough Vegenaise or mayo of choice to achieve the flavor you desire.
You can make it with all your family's favorite additions; one of ours is 1/4 cup each of finely diced red pepper and olives.