Tofu "Egg" Salad with scallions, lemon & dill

Lunch / Dinner

Tofu "Egg" Salad with scallions, lemon & dill

Egg salad adheres to a meatless diet, but for those who don’t consume eggs, this vegan Tofu “Egg” Salad tastes like the real deal thanks to a little Indian black salt.

Makes

6 servings (about 3 cups)

Total Time

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Ingredients

Test Kitchen Tip

Tofu can crumble quite easily if you mix it with a heavy hand.

Instructions

Press tofu between several layers of paper towels, weighted down with a heavy skillet to release excess moisture and changing out paper towels if necessary, 30–60 minutes. Crumble tofu to desired consistency.

Combine vegan mayonnaise, scallions, Dijon, lemon juice, dill, nutritional yeast, relish, black salt, and turmeric for the dressing; season with pepper. Fold dressing into tofu and season with black salt and pepper; serve as desired.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 220

% Daily Value*

Total Fat 21g 32%

Saturated Fat 2g 10%

Cholesterol 0mg 0%

Sodium 447mg 18%

Carbs 2g 0%

Protein 7g

*Percent Daily Values are based on a 2,000 calorie diet.

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