Umami Tofu "Egg" Salad
You can take this tofu "egg" salad in many directions and serve it in a regular sandwich, as open-facers, on crackers or with celery sticks.
Servings: 4
Ingredients
- 14 to 16 ounces firm tofu
- ⅓ cup mayonnaise (regular, vegan, or umami)
- 2 to 3 tablespoons sweet pickle relish (see Notes below)
- ¼ teaspoon ground turmeric
- ¼ teaspoon fine sea salt, plus more as needed
- ⅛ teaspoon recently ground black pepper
- ⅛ teaspoon garam masala
- Maggi Seasoning Sauce, Bragg Liquid Aminos, nutritional yeast, soy sauce, or a similar kind of umami booster
Instructions
- Use paper towel to pat the tofu block dry, then put into a medium bowl. Add the mayonnaise, pickle relish, turmeric, salt, pepper, and garam masala. Use a fork to mash and mix the ingredients into a cohesive, pale yellow mixture. Set aside for about 15 minutes to develop flavor and a sunny yellow color.
- Taste the tofu "egg" salad. Season with Maggi Seasoning Sauce or another umami boosting ingredient listed above. Aim for a savory depth. If the yellow isn't bright enough, add turmeric by the pinch. You can tweak the salad because there's a fair amount. Just remember to let it sit for about 5 minutes for the flavors to permeate after seasoning.
- Use the tofu "egg" salad as you wish. When refrigerated for a few hours and definitely overnight, water may pool from the tofu. If it's a lot, pour it out. Otherwise, re-stir the mixture and serve it up! The tofu "egg" salad keeps well for about 3 days.
Notes
If you like, substitute ¾ teaspoon curry powder for the tumeric and garam masala.
Homemade sweet pickle relish ups your egg salad. Get my recipe here!
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