I've always wanted to try and make a vegan "egg" salad, but I've always been shy to pull the trigger on it because of the fact that it's mainly comprised of tofu. Don't get me wrong, I love me some tofu, but not usually in it's blocky, unfried state. (You don't become the Chubby Vegan Mom by eating baked tofu all that often!)
Her recipe looked delicious enough as it was, but because of my extreme tofu paranoia I decided to take a few extra steps to assure that the last thing I could taste was the cold white block of soybeans.
Easy peasy "egg" salad
1 block of extra firm tofu
1 cup veganaise
1/4 cup mustard
1/3 cup diced dill pickle
2 TBS pickle juice (yum)
1/3 cup celery diced super tiny
3 tsp horseradish* (or to taste, add less or more depending on the level of burn you desire)
Apple cider vinegar (enough to soak the tofu in)
Paprika to top
Crackers or bread to eat it with!
Cut your tofu in half (so that it makes two still wide, but thinner blocks of tofu) and soak in a container with apple cider vinegar for one hour. (Turn after 30 minutes).
Dice up pickles and celery and set aside.
Once tofu is all sorts of soaked, take out and either crumble in a medium bowl with a fork or toss it in your food processor and let it do the dirty work for you. (I opted for the food processor because it mega-blended the tofu, which, to me, eliminated the chance of tasting it even more).
Mix together smashed up tofu, veganaise, mustard, pickle juice, horseradish and diced celery and pickles. Top with paprika and sit in the fridge for another 20 minutes.
Top on crackers or bread and enjoy the heck out of it. Not only does it NOT taste like tofu at all, it's actually even better the next day!
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