I used to buy eggless egg salad at a food co-op in the east end of Pittsburgh, so many years ago. This Tofu Egg Salad recipe is as close as I can come to reproducing such a hazy memory. We eat a lot of eggs, probably too many, so this is a wonderful substitute for egg salad, but not quite eggless because of the egg in the mayo. Serve with crusty sourdough and a handful of arugula.
A key ingredient in this recipe is the Zesty Zucchini Relish. A decided departure from the tofu egg salad at the co-op. It’s a great way to use up all of that zucchini coming out of the garden. Our zucchini plants didn’t fare well this year, so I’m hoping I’ll find some on my front porch or the seat of my car. If no one foists, I’ll swing by the Ashford Farmer’s Market.
It’s all good. Especially this recipe for Tofu Egg Salad!
Tofu Egg Salad
Ingredients
- 3 T mayo
- 1 T zesty zucchini relish
- 2 t white vinegar
- 1 t yellow mustard
- 1 t sugar
- ½ t ground turmeric
- ¼ t dried dill
- 1 T parsley (fresh or dried)
- 1 pound firm tofu
- 1 T grated onion
- 2 T thinly sliced celery
- ½ t salt
- ¼ t pepper
Instructions
- Drain the tofu – Press the tofu by wrapping it in a kitchen towel and placing it on a rimmed plate. Place a weight on top of the tofu and let it drain for about 30 minutes. You can use a cast-iron skillet or anything heavy that can be easily balance atop the block of tofu.
- Mix the dressing – In a smal bowl, combine the mayo, zesty zucchini relish, vinegar, mustard, sugar, turmeric, dill and parsley, and salt and pepper. Mix well.
- Prepare the veg – Slice the celery stalk lengthwise so that you have 1/2 inch strips, then thinly slice the strips crosswise. You want the texture not just the flavor of the celery. Grate or finely mince the onion.
- Crumble the tofu and combine with the other ingredients – Crumble the tofu with your fingers. Stir in the onion and celery, then mix in the prepared dressing. Chill for a few hours before serving.
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