A number of years ago, a coworker gave me a recipe for tofu “egg” salad that I really enjoyed. I did post version of this back in 2015, but I have made some changes to this in the time being. This version is slightly creamier and more acidic with the addition of the lemon juice. I have been making this more and more often lately as it makes ahead well so well. This recipe makes four servings and is just a good on day four as it is on day one. It also has the added benefit of being heart-healthy and a satisfying vegetarian meal. We could all use more recipes for meatless Monday afterall!
The key to this recipe, is to super extra press the tofu. This gives the right texture and keeps things from getting too soggy. Now the proportions below are my personal preference, but you could easily use your own egg salad recipe – just replace the egg with the tofu!
1 block extra firm tofu, pressed (see directions below)
1 tbsp vegan mayonnaise
1 tbsp yellow mustard
1 tbsp lemon juice
1 tsp hot sauce
¼ tsp garlic powder
Drain off the tofu and wrap in a towel. Press the tofu for about half an hour or until it is firmly pressed. I do this by wrapping the tofu in a cloth, putting it on a plate, and stacking two cast iron pans on top of the tofu. Just be careful to put something under the plate or have it on the counter where it can’t do damage to anything (a lot of liquid comes out of the tofu in this process). Once pressed, use a fork to mash the tofu into crumbles (similar to how you would mash the egg in a traditional recipe). In a small bowl, mix together the remaining ingredients and then pour over the tofu. Mix till combined, being careful to not to keep breaking down the tofu or it will get too creamy.
I like to serve this lettuce wrap style, with extra pickles on the side. There is something about the crunch and the vinegar that is just so satisfying.