This is one of my favorite ways to enjoy tofu. It’s incredibly quick and easy to prepare, and is so delicious that people are often amazed by how good it tastes. For that reason, just like our Cashew-Carrot Paté, we like to serve it at our educational events, or any time that we serve food to people who aren’t familiar with vegan cooking. Throw the finished product in a wrap with some salad or sprouts, and you have a healthy lunch that both kids and adults will love.
Himalayan salt is not essential, but it’s a fantastic addition to this recipe, because the ‘sulphur’ taste makes the tofu actually taste like eggs. A little turmeric (optional) adds a yellow color, helping to create the illusion. Vegan mayonnaise is not necessary either (we make it without mayonnaise all the time), but it certainly helps to add a delicious flavor and creamy consistency that makes you feel like you’re eating a traditional egg salad. When we served this recipe recently, one elderly gentleman was quite surprised to find out he had been eating tofu rather than eggs!
One of the great things about this recipe is that once you know what you’re doing, you’ll find that it’s only one or two steps different from a tofu omelet or scramble. Tofu omelet is great for breakfast, lunch or dinner, especially if you add some sauteed veggies such as pepper, mushrooms or zucchini. Once you get a handle on this recipe, you’ll find that you’ve learned how to make a whole bunch of meals in one!
See pages 2 and 3 for some interesting variations.
2 cups medium-firm organic tofu, rinsed and drained
1 Tbsp. tamari
1 Tbsp. oil
5 Tbsp. vegan mayonnaise (or 2-3 Tbsp. tahini)
1/2 tsp. Himalayan salt (or sea salt)
1/2 tsp. turmeric
5 Tbsp. nutritional yeast
1–2 Tbsp. mustard
1 Tbsp. tahini (optional)
2 celery stalks, diced finely
2 onion slices, diced finely (optional)
In a bowl, mash the tofu. Add the remaining ingredients and mix. Refrigerate.
Delicious as a salad or served on sandwiches.
Image: Silvi Burden