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A bowl of vegan, plant-based "egg" salad made with all the classic flavors and ingredients but with silken tofu instead of egg

Planetarian Egg Salad

Description

Ingredients

  • 2 boxes (12.5 oz each) or 1 1/2 pounds silken tofu 12.5 ounces each or 1 1/2 pounds silken tofu
  • 6 tablespoon vegan mayonnaise
  • 6 tablespoons (1/4 cup plus 2 tablespoons) celery, finely diced
  • 1/4 cup red onion, finedly diced
  • 1/4 cup pickle relish plus 2 teaspoons pickle relish juice
  • 2 tablespoons mustard (preferably 1 tablespoon each: Dijon and whole grain)
  • 2 tablespoons chopped fresh dill or parsley
  • 1 teaspoon turmeric
  • Salt and ground black pepper

Instructions

  • Drain tofu and cut into small dice, carefully placing it on a towel and patting it dry; turn into a medium bowl. Add remaining ingredients, including a sprinkling of salt and pepper; toss to coat. (Serve. Can be turned into a covered container and refrigerated for a week.)