This Tofu No-Egg Salad is AMAZING on Sourdough Toast, or a Sourdough Everything Bagel! This is by far one of my favorite lunches to make! This is a classic we all grew up, but without the cholesterol and FULL of protein!! I make this with my Quick Pickle and Cashew Mayo recipes, but you could easily sub it for the relish and vegan mayo you bought at the store! Either way, it is a fantastic filling for sandwiches!
This Tofu No-Egg Salad is AMAZING on Sourdough Toast, or a Sourdough Everything Bagel! This is by far one of my favorite lunches to make! This is a classic we all grew up, but without the cholesterol and FULL of protein!! I make this with my Quick Pickle and Cashew Mayo recipes, but you could easily sub it for the relish and vegan mayo you bought at the store! Either way, it is a fantastic filling for sandwiches!
| Prep Time | 20 min |
| Passive Time | 30 min in Fridge |
| Servings |
Sandwiches
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Ingredients
- 1 15 oz Block Firm Tofu
- 1/4 cup Vegan Mayo I used my Cashew Mayo, Store Bought is OK too
- 1-2 tbsp Quick Pickle You can also use 1 tbsp store bought Relish
- 1-2 tbsp Chopped Green Onion or Chives
- 1/8 tsp Smoked Paprika
- 1/8 tap Turmeric This is mainly for color
- Salt & Pepper to Taste
Ingredients
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Instructions
- Start by pressing the tofu in paper towels or a tea towel for 10-15 minutes.
- In a mixing bowl, mix together all the ingredients except the tofu.
- Once the tofu is done pressing, chop up into very small pieces. They don't have to be uniform, but small enough to resemble chopped egg.
- Mix the tofu in with all the other ingredients and stir well.
- Serve on Sourdough Toast and enjoy! Store the Tofu No-Egg Salad in a air-tight glass container in the fridge for up to a week.
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