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Tofu “Egg” Salad,
a Vegan Treat
Here’s a home version of the vegan “egg”
salad we make at the restaurant. The main difference is that at the restaurant
we use a complex seasoning mix we developed for scrambled tofu that includes several
spices that are hard to find in the supermarket. The simplified home version,
however, makes a tasty tofu salad that is similar to what we do commercially,
and is good for sandwiches as well as an appetizer.
Although crumbling the tofu by hand or a
fork is quickest, a prettier dish is made by thinly slicing the block of tofu
on a cutting board, then turning the board and slicing across those slices,
then cutting through the pile of sliced tofu so it looks like tiny cubes. For
best results, drain the block of tofu then stand it on its end to shed some
liquid while preparing the other ingredients.
The recipe makes a pint of tofu salad,
sufficient for four sandwiches or an appetizer spread for ten or more people.
It will keep for several days in the refrigerator.
1 (14-ounce) block firm tofu
2 inch length of a celery stick
2 fairly thin green onions, white and
green parts
2 tablespoons Dijon or brown mustard
2 tablespoons Vegan mayonnaise (such as
Hellmann’s)
1 teaspoon cider or wine vinegar
3/4 teaspoon salt
1/4 teaspoon ground dry turmeric
1/8 teaspoon ground black pepper
1/8 teaspoon paprika
2 large pinches garlic salt (together less
than 1/8 teaspoon total)
A pinch of cayenne
Drain water off the block of tofu and
stand it up on its end in the emptied tofu container to drain some more liquid
while preparing the remaining ingredients.
On a cutting board, using a chef’s knife,
finely mince the celery and green onions. Transfer them to a mixing bowl. Add
mustard, mayonnaise, vinegar, salt and spices. Mix well.
On the cutting board, thinly slice the
block of tofu then pile up the slices, half at a time, and thinly slice through
then to make long matchstick-shaped pieces. Turn the board and thinly slice
across them to make diced tofu. This makes the most attractive tofu salad.
Alternately, crumble the tofu with the hand or a fork, part at a time, breaking
up any big chunks.
Add the tofu to the bowl and mix
everything together well. Let sit ten minutes, then mix well again and taste,
Add a little salt, if needed. Allow the salad to rest for at least half an hour
or up to a day or two refrigerated to let the flavors mingle. Stir well before
serving,
If using as a spread for the appetizer
table, transfer to an attractive bowl or small platter. The surface can be
dusted with paprika, if desired. If making sandwiches, some sliced tomato and
spinach leaves make a nice addition.
