This recipe is very similar in texture and taste to traditional egg salad. Enjoy!
12 oz extra firm tofu
1 tbsp low sodium soy sauce
1 whole celery stalk, minced
2 tbsp relish (dill pickle)
1 tbsp Dijon mustard
½ tbsp turmeric
¼ tsp mild curry powder
1 tsp onion powder
½ tsp black pepper
¼ cup red onion (optional)
4 tbsp vegan mayo (My favorite is Vegenaise)
Turmeric is made from a perennial plant in the ginger family and used often in Indian dishes. It is an excellent source of iron and vitamin B6.
Vegenaise is a great way to get your omega-3 fatty acids in an egg & gluten free alternative to traditional mayonnaise. There is no difference in taste and this dressing in found in the refrigerated natural section of most grocery store.
Press firm tofu for 20 minutes. Crumble tofu into a large mixing bowl.
Add all remaining ingredients and stir until well combined. Let salad sit for a few minutes in the refrigerator to allow flavors to merge. Stir again and adjust seasoning as necessary.