I’ve bought versions of this salad from delis before, and always loved it. I knew it would be easy to make my own, and this is my result. The verdict? This stuff is good. It’s been a long time since I’ve had real egg salad, but I have to think this is pretty close. The texture of the tofu really mimics the hardboiled egg white, and the diced avocado (not in any salad ive had, and added at the end) lends a richness like the fatty egg yolk and really takes this salad to the next level. You can customize this however you’d like – add in some different herbs or veggies (like celery, red onion, even carrot), or leave all the extras out for a very basic salad.
Eggless Egg Salad
1 block extra firm tofu, drained and pressed (I used Westsoy brand)
4 green onions, white and light green parts only, diced
1 roasted red pepper, diced (about 1/4 cup)
2 Tablespoons pickle relish (dill or sweet) or chopped pickle (optional)
1 small avocado, diced
1/4 cup Vegenaise
1 Tablespoon dijon mustard
squeeze fresh lemon juice (about 1 teaspoon)
1/8 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/2 teaspoon salt
black pepper to taste
In a small bowl, combine all the dressing ingredients and mix until blended together.
In a separate larger bowl, crumble, crush, or dice tofu. Stir in remaining ingredients except avocado, and mix in the dressing until well combined. Let the salad sit for a couple of hours in the fridge so that all the flavors have a chance to blend together. Just before serving, stir in the avocado.