Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s an easy Tofu Egg Salad that features Aquafaba Mayo. It’s so good served on a bed of lettuce or in a sandwich. Use a store bought egg-free mayo or make your own Aquafaba Mayo.
Cuisine: Esther Approved, egg-free, gluten-free, contains soy
Prep Time: 10 minutes
Yields: 1 lb 2 oz
Author: Chef Linda | Esther's Kitchen
14 oz (397g) package organic firm tofu, drained
1/3 cup egg-free mayo of your choice
1/2 teaspoon onion powder * 1/4 teaspoon garlic powder
1-1/2 teaspoons yellow mustard or Dijon mustard
1 teaspoon nutritional yeast
1/2 teaspoon Kala Namak black salt for eggy taste or sea salt, to taste
1/8 teaspoon coarse ground black pepper or to taste
1/8 teaspoon turmeric powder for colour
1. Slice the tofu in thirds lengthwise. Lay the pieces between a towel. Press them to remove most of the water.
2. Roughly chop the tofu in a mixing bowl with a knife to resemble chopped hard boiled eggs. Stir in the remaining ingredients.
3. Spread the Tofu Egg Salad on bread, toast, bagels or serve on a bed of lettuce greens.
4. Refrigerate the salad for up to 2 days in a sealed container. Stir before serving.
5. Make the aquafaba mayo.