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Vegan Egg Salad

What you need: 

1 block extra firm tofu, frozen, thawed, and drained
2 tablespoon fresh lemon juice
I heaping tablespoon spicy brown mustard
2-3 tablespoon olive oil (to blend)
garlic powder to taste
1 tablespoon sweet pickle relish
minced onion (optional to taste)

What you do: 

In a food processor, crumble tofu and add all ingredients, except onion and relish. Blend to the consistency of hummus.
Add the relish and onion, stir to combine.
Serve over toasted bread with tomatoes and lettuce. Tastes just like egg salad with out the egg whites, which I hated anyway and always regreted throwing out. Also, not as loaded with cholesterol like egg yolk egg salad. enjoy!!!

Preparation Time: 
20 min
Cooking Time: 


I used a medium firm block of tofu (it is what I had on hand), added dried minced onion, dried minced garlic, 1/4 tsp turmeric, and did not blend to consistency of hummus. I wanted it to be more chunky, so I mixed all the ingredients so the tofu looked like the hard cooked egg whites.

I did press the tofu for about 1/2 hour before mixing.

Tasted great - hubby gave it the thumbs up, as did I.

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