Tofu Egg Salad

A protein packed tofu egg salad deeply seasoned with a rich umami vegan mayo dressing and finished with eggy Kala namak salt for the ultimate eggy flavor without any of the cholesterol.

Tofu Egg Salad

If you are not a big fan of tofu yet then this easy and super delicious vegan egg salad recipe will make you fall in love with it. Easy to make, really satisfying, savory, delicious and convenient to keep in the fridge and have handy for the perfect lunch sandwich.

Boiling the Tofu

If you aren’t familiar with the method of boiling tofu before actually using it in a recipe, I’m here to promise you it’s worth the extra 10 minutes and to trust the process. You will end up with a real clean canvas to season without any briny soybean taste; instead you’ll get a fluffy texture ready to deeply soak up the beautiful flavors of the dressing. Make sure to use an extra firm block that can hold up to the boiling, no need to press it, just slice it up into 1 inch cubes and boil away.

The Salad Dressing

• Vegan Mayo – I used Follow Your Heart but you can use whatever plant based mayo you prefer and is available at your local market. You are already winning by skipping all that dairy saturated fat and cholesterol.
• Dijon Mustard – it just belongs here, you can’t tell it’s in there but it does its magic, try not to skip it.
• Capers – brined capers roughly chopped add both saltiness and a little tang.
• White Miso – for a perfect touch of umami, it really adds complex flavor to the final dish so ideally you won’t skip it. If you must you can replace it with 1-2 teaspoons of shoyu.
• Olive Oil – cold pressed and extra virgin for silkiness and richness, it’s fine to omit if you want to reduce the fat content.
• Garlic – one clove is enough, make sure to grate it finely through a microplane zester and extract flavor without it being pungent and overpowering. Nobody wants to bite into a chunk of raw garlic.
• Onion Powder + Turmeric – as aromatics and that golden hue color we like seeing in our egg salad. Don’t overdo it, 1/2 teaspoon is plenty.
• Rice vinegar – to balance all the umami flavors with its mild tang and subtle sweetness. Add more if desired but taste as you go.

Recipe Tips

• Boil the Tofu – for the best flavor and texture I highly recommend you don’t skip this step.
• Should I still press the tofu? – No there is absolutely no need to press the tofu, make your life easier.
• Chill the Salad – for the best flavor make sure to refrigerate the salad for a couple of hours or overnight before serving. This will give the tofu a change to really soak up that dressing and for the flavors to mingle.
• What is Kala Namak Salt – this is a pink, purple or black salt with a high sulfur content which makes it smell and taste like eggs. Sprinkle a little bit on top for both the flavor and the scent.

Serving Suggestions

• Rosemary Focaccia
• Whole Wheat Bread
• Homemade Spelt Bread
• Olive Bread
• Italian Rosemary Biscuits
• Potato Bread
• Italian Crusty Bread
• Pizza Bread Focaccia
• Giardiniera
• Italian Roasted Pepper Salad
• Basil Pesto.

How to Make Tofu Egg Salad

5 from 1 vote

Tofu Egg Salad

A protein packed tofu egg salad deeply seasoned with a rich umami vegan mayo dressing and finished with eggy Kala namak salt for the ultimate eggy flavor without any of the cholesterol.

Print Recipe

Prep Time:10 minutes mins

Cook Time:10 minutes mins

Total Time:20 minutes mins

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Ingredients

• 16 oz block extra firm tofu cut into 1/2 inch cubes
• ¼ cup vegan mayonnaise (I used Follow Your Heart)
• 2 teaspoons Dijon mustard
• 2 teaspoon capers roughly chopped
• 1 Tbsp extra virgin olive oil
• 1 tsp onion powder
• 1 tsp white miso paste
• 2 teaspoon rice vinegar + more to taste
• 1 large garlic clove grated
• 1/2 teaspoon turmeric
• ¼ teaspoon sea salt
• freshly ground black pepper

Garnish suggestions

• Kala namak salt to taste (I like to use the coarse texture if available)
• chopped fresh dill, chives, micro greens, baby arugula
• freshly cracked black pepper, red chili flakes, sesame seeds
• Pickled red onion

Instructions

• Bring a small pot of water to a boil. Season generously with a big pinch of salt.
• Meanwhile drain the tofu block and cut it into 1 inch cubes. Add it to the pot of boiling water and gently boil it for 10 minutes. Drain in colander and allow to cool until safe enough to handle. Use your hand and tear the pillowy tofu squares into smaller irregular pieces.
  16 oz block extra firm tofu cut into 1/2 inch cubes
• In a medium size mixing bowl combine together the mayo, vinegar, miso, dijon and olive oil. Add the capers, onion powder, garlic, turmeric, black pepper and sea salt. Mix well.
  ¼ cup vegan mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoon capers, 1 Tbsp extra virgin olive oil, 1 tsp onion powder, 1 tsp white miso paste, 2 teaspoon rice vinegar, 1 large garlic clove, 1/2 teaspoon turmeric, freshly ground black pepper, ¼ teaspoon sea salt
• Add the tofu and toss everything to coat really well in the dressing. Refrigerate for a couple of hours or overnight to completely chill and for the tofu to soak up the flavors. Taste and adjust seasonings with more rice vinegar if desired. Hold off on adding anymore salt until serving when you will garnish with the kala namak eggy salt.
  chopped fresh dill, chives, micro greens, baby arugula, freshly cracked black pepper, red chili flakes, sesame seeds, Pickled red onion, Kala namak salt to taste

Video

Notes

 

• Boil the Tofu - for the best flavor and texture I highly recommend you don't skip this step.
• Should I still press the tofu? - No there is absolutely no need to press the tofu.
• What is Kala Namak Salt? - this is a pink, purple or black salt with a high sulfur content which makes it smell and taste like eggs. Sprinkle a little bit on top for both the flavor and the scent.
• Chill the Salad - for the best flavor make sure to refrigerate the salad for a couple of hours or overnight before serving. This will give the tofu a change to really soak up that dressing and for the flavors to mingle.

Nutrition

Calories: 192kcal | Carbohydrates: 5g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 263mg | Potassium: 196mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 2mg

Course: Salad

Cuisine: American Italian

Keyword: tofu egg salad

Servings: 4 servings

Calories: 192kcal

Author: Florentina