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. I use the recipe for zucchini relish from the Ball Blue Book, and sub a bit of the green bell pepper with jalapeño, which makes it zesty. 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!

Print Recipe

Tofu Egg Salad

Author: melinmac

Ingredients

• 3 T mayo
• 1 T zesty zucchini relish (see note below)
• 2 t white vinegar
• 1 t yellow mustard
• 1 t sugar
• 1/2 t ground turmeric
• 1/4 t dried dill
• 1 T parsley (fresh or dried)
• 1 pound firm tofu
• 1 T grated onion
• 2 T thinly sliced celery
• 1/2 t salt
• 1/4 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.

Notes

Zesty zucchini relish is so good, but you can substitute sweet pickle relish if need be.