Description
This Tofu Egg Salad is a creamy, protein-packed vegetarian twist on classic egg salad. It combines crumbled extra-firm tofu and chopped hard-boiled eggs with creamy mayonnaise, tangy Dijon mustard, crunchy celery, fresh herbs, and a hint of smoked paprika. Perfect for sandwiches, wraps, or serving in lettuce cups, this easy-to-make salad offers a satisfying and nutritious lunch option.
Ingredients
Main Ingredients
- 8 oz (225 g) extra-firm tofu, pressed and crumbled
- 4 large hard-boiled eggs, peeled and chopped
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 celery stalk, finely diced
- 2 tablespoons finely diced red onion
- 2 tablespoons fresh parsley or chives, chopped
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon finely chopped dill pickles (optional)
- 1 teaspoon pickle juice (optional)
Instructions
- Prepare the tofu: Press the tofu well to remove excess moisture. Crumble it into small, egg-sized pieces using your hands or a fork to mimic the texture of chopped eggs.
- Make the dressing: In a large bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika, salt, and black pepper until smooth and creamy.
- Combine: Add the crumbled tofu, chopped hard-boiled eggs, finely diced celery, red onion, fresh parsley or chives, and pickles if using to the dressing.
- Mix gently: Fold all ingredients together gently until evenly coated, leaving some tofu and egg pieces chunky for a pleasing texture.
- Adjust the flavor: Taste the salad and add more mustard, lemon juice, salt, or pepper as desired to balance the flavors.
- Chill: Cover the bowl and refrigerate for at least 20 minutes to allow the flavors to meld and the salad to firm up slightly.
- Serve: Spoon the tofu egg salad onto toasted bread, use as a filling for sandwiches or wraps, serve in crisp lettuce cups, or enjoy with crackers and fresh vegetables for a light meal.
Notes
- For a lighter version: Substitute some or all of the mayonnaise with plain Greek yogurt.
- For a vegan version: Use vegan mayonnaise and replace the eggs with additional crumbled tofu. Add a pinch of kala namak (black salt) to impart an egg-like flavor.
- For extra crunch: Incorporate chopped pickles, cucumber, radishes, or green onions.
- Best texture: Thoroughly press the tofu before crumbling to prevent watery salad.
- Storage: Store in an airtight container in the refrigerator and consume within 3 days.
- The salad is best enjoyed chilled for optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Salad, Sandwich
- Method: No-Cook
- Cuisine: American
