Tofu “Egg” Salad

Yield

4 servings

Prep Time / Cook Time

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Activity Guide

Car Camping, Day Trip, Picnic

Ingredients

  • 1 tablespoons celery seeds
  • 1 tablespoon turmeric
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoons Dijon mustard
  • 3 tablespoons cider vinegar
  • 1 tablespoon agave nectar or honey
  • 12-ounce package extra firm tofu
  • 1/2 cup mayo (vegan or regular)
  • 2 stalks celery, finely chopped
  • 4 scallions chopped
  • 1/2 cup radishes, diced
  • 1/4 cup dill pickles, diced, or relish

Tools

  • Cutting board
  • Knife
  • Large bowl
  • Skillet
  • Small bowl
  • Whisk
  • Kitchen towel

Method

  1. Remove the tofu from its packaging, wrap in a kitchen towel, and press (under the skillet) for about 2 hours, to remove as much liquid as possible.
  2. In a skillet, lightly toast the spices, just until they’re fragrant, about 1 minute.
  3. Pour the spices into the small bowl, and add the wet ingredients (mustard, vinegar, and agave). Whisk together.
  4. In the large mixing bowl, squish up the tofu until it is crumbled evenly. Add 2 tablespoons of the spice mixture and mix until the tofu is evenly coated. Taste and add another tablespoon if needed.
  5. Add the mayo, celery, scallions, radishes, and relish/pickles to the bowl mix well (your hands are the best tool for this job). Add salt and pepper to taste.
  6. Serve in sandwiches or with crackers.