Tofu Salad Recipe
Updated Nov 26, 2024, Published Sep 13, 2015
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This Tofu Salad recipe will change your mind about tofu! It’s the perfect flavorful, protein-packed alternative to egg salad. This tofu “egg salad” is perfect for piling onto whole-grain bread for a delicious sandwich or stuffed into a tomato or avocado for something a little more elegant.
Wondering what to pack for lunch this week? Throw out that tired, old ham, tuna, or baloney sandwich in favor of this tofu salad!
This eggless, protein-packed tofu egg salad is perfect for piling onto a healthful whole-grain bread or stuffing into a hollowed-out tomato or avocado. It looks like egg salad and has the same texture, but it’s much less work! Best of all, no eggs to boil and peel!
When I cook for clients, I always take a cold lunch. I don’t want to have to heat anything at their house, and this tofu salad recipe is one of my favorite lunches!
Tofu tends to suffer from an image problem because, by itself, it’s rather bland. I think that’s a plus! It’s a plus because tofu picks up the flavor of what it’s put in and with.
How to Drain Tofu for Tofu Salad:
Tofu is generally packed in water, so you’ll need to get as much water out as possible. You can invest in a tofu press or use a baking sheet with weight on top. Here are some tips:
- Remove it from the water-packed container.
- Cut into slabs and place on several layers of paper towels or a clean kitchen towel.
- Place more paper towels or another clean kitchen towel over the tofu, then place a baking sheet on top.
- Weigh it down with something heavy, such as a cast-iron skillet or books. This will gently squeeze excess water from the tofu. After about 30 minutes, you’re good to go!
- If you’d like it drier, place it on fresh, dry paper towels or another clean kitchen towel and repeat.
I add red onion and celery to the tofu egg salad for extra flavor and crunch. Fresh herbs such as chives and parsley add even more flavor!
If you’re not a curry fan, you can leave it out and just go with the mayonnaise, mustard, vegetables, and herbs like conventional egg salad. Enjoy!
More tofu recipes you’ll love!
- Thai Sesame Noodles with Tofu and Vegetables
- Thai Yellow Curry with Crispy Tofu and Vegetables
- Vegan Korean Tofu Lettuce Wraps with Tahini Gochujang Sauce and Spicy Slaw
- Tofu and Black Bean Tacos
- Sesame Tofu with Spinach and Rice Noodles in Ginger Broth
- Asian Vegetable Soup with Tofu, Kimchi and Rice Noodles
Tofu Salad Recipe
Ingredients
- 2 blocks, 14-ounce firm or extra-firm tofu, well-drained and patted dry
- 1 cup mayonnaise, regular, low-fat or vegan
- 3 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon curry powder, or to taste
- 1 tablespoon chopped parsley
- Salt and freshly ground black pepper, to taste
- 1 stalk celery, finely chopped
- 1/3 cup finely chopped red onion
- 1 medium carrot, finely grated (optional)
- White wine vinegar, to taste
Instructions
- Cut tofu into slabs.
- Place on a thick layer of paper towels or clean kitchen towel. Place another layer of paper towels over tofu. Place a baking sheet over the towels and weigh it down with a heavy skillet or books. Let drain for 30 minutes to 1 hour.
- Put tofu into a medium-sized bowl. Using your hands, crumble until the texture resembles mashed eggs. Alternately, coarsely chop.
- Add mayonnaise, mustard, garlic, curry powder, parsley, salt and pepper.
- Stir in celery, red onion and carrot until blended. Add a splash of white wine vinegar to taste.
Notes
- Can be made 1-2 days ahead. Refrigerate until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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