Close this search box.

Spring Challenge Day 12- Tofu “Egg” Salad

Tofu “Egg” Salad

1 Pound firm or extra-firm tofu

1/2 Cup Tofu mayonnaise

1/4 Cup tahini

1/4 Cup minced red onion

1/4 Cup minced dill pickles

1 Tablespoon umeboshi vinegar

1 Tablespoon organic dijon mustard

1 Teaspoon shoyu

1/2 Teaspoon mirin

1/2 Teaspoon tumeric

1/8Teaspoon black pepper (optional)

Boil the tofu for 5 minutes to make it more digestible. Set aside and let cool. Mix together all other ingredients and crumble tofu into it. Mix thoroughly and serve.

– We served this in pita bread. A friend of Lucy’s said “Really it’s not egg”? Pan really liked it and egg/mayo dishes are not his thing.  My sister came by and had some and thought it would go great on toast with a slice of tomato.

All recipes are printed with permission from Jessica Porter

Leave a Reply

Your email address will not be published. Required fields are marked *