Tofu
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
1 batch
ingredients
- 1⁄2 lb soy dairy firm tofu
- 1⁄4 cup vegan mayonnaise (or other eggless mayonnaise)
- 1 tablespoon prepared yellow mustard (this is optional)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon turmeric
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄4 cup fresh scallions
- 1⁄4 cup carrot, diced
directions
- Drain tofu and mash well with fork.
- Combine tofu with mayonnaise and spices.
- Blend well; then mix in diced vegetables.
- Serve on a bed of crisp greens or use as a sandwich spread.
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Reviews
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I'm not a vegan, or even a vegetarian for that matter. But I am HIGHLY sensetive to eggs. The problem is that I love them. So, I bought some tofu for soup and had some left over and thought I'd try this. If I don't think about it too hard and simply accept it as egg salad, then I am pretty fooled! No too bad for a meat eater! I followed the spices exactly then added yellow onion and pickles. I used spicy brown mustard and extra firm tofu. I added some curry powder but I think it needed more. All in all a great experiment that seems to be fooling my brain into thinking I'm eating eggs! Thanks!
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I never thought of using tofu this way - I always thought it had to be cooked! This was so much faster than hard-boiling eggs (it took about 5 minutes) and tasted just as good...and no yolks (which I hate!) so that's a bonus! I used about 2/5 block of firm tofu, a little bit less than called for miracle whip, mustard, but I didn't have onion or turmeric powder. I used the garlic and about 1/2 tsp. seasoning salt instead, and no carrots. It was great!! I served it on Dutch crunch bread with tomato...something cruncy like celery or lettuce would have been good too!!