Tofu Salad Recipe
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.
Servings: 4
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
MAKE AHEAD:
- Can be made 1-2 days ahead. Refrigerate until ready to serve.
Nutrition
Serving: 1 | Calories: 419kcal | Carbohydrates: 5g | Protein: 4g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 35g | Cholesterol: 23mg | Sodium: 745mg | Fiber: 2g | Sugar: 2g