Some of my favorite sandwiches are of the salad variety. Chicken salad, egg salad, tuna salad, etc. It wasn’t until recently that I came up with a banger of a Tofu Salad Recipe, and I’ve been stuffing a ton of sandwiches with it ever since!
Tofu salad, once prepared, is really close to egg salad in its consistency, and it can get pretty close in flavor too, especially with the addition of black salt, which adds a delightfully eggy flavor. We all know tofu is bland as heck, but with the right additions, this Tofu Salad is flavorful and satisfying.
Tofu Salad vs. egg salad. Who wins?
Ok before we get competitive, I don’t think it’s fair to pit these two against each other. I LOVE egg salad and I don’t see that changing anytime soon. But on a given day, when I have a carton of eggs and a block of tofu in the fridge, I’ll make tofu salad over egg salad 7 out of 10 times.
Why? There are a few reasons:
- Tofu is already cooked, so we’re shaving off about 20 minutes of precious time by not having to cook and cool eggs.
- No pesky shells! No matter how good you are at peeling eggs and rinsing away all the bits of shell, the risk of getting a tiny fragment of crunchy shell is omnipresent. With tofu, that risk doesn’t exist.
- Tofu is cheap. Where I live, a block of tofu averages about 3 bucks CDN. This recipe makes enough mixture for 6 sandwiches, so each sandwich comes in under a buck once you factor in the bread, lettuce, etc.
- Good shelf life! Tofu lasts awhile in the fridge so I always have it on hand. I consider it a pantry staple. (Ok so are eggs, but still!)
- Tofu is vegan-friendly. And while this aspect may or may not be important to you, it is likely to be important to somebody in your life, which makes this a great sandwich or wrap filling to bring to parties or picnics for folks of all diets to enjoy.
How to make Creamy Tofu Salad
To make this creamy tofu salad, you’ll need the following equipment:
- Box grater: For grating the tofu into small, egg-like pieces.
- Medium-sized mixing bowl: To combine all the ingredients.
- Cutting board and knife: For chopping the green onions and radishes.
- Measuring spoons: To accurately measure the seasonings and mayonnaise.
- Mixing spoon or spatula: For stirring and combining the ingredients.
- Clean tea towel or paper towels: To gently press excess water from the tofu.
Making this Tofu Salad is quick and easy! Here are the steps:
- Prepare the tofu: Drain a block of medium-firm tofu and gently press it to remove excess water. You don’t need to press it completely dry.
- Grate the tofu: Using the large holes of a box grater, grate the tofu into a medium-sized bowl. This gives it a texture similar to egg salad.
- Add vegetables: Finely chop 3 green onions and 2 radishes, then add them to the grated tofu.
- Mix in seasonings: Add 1 tsp black salt, 1/2 tsp paprika, 1/2 tsp black pepper, 1 Tbsp nutritional yeast, 4 Tbsp vegan or regular mayonnaise, and 1 tsp dijon mustard to the bowl.
- Combine ingredients: Stir all the ingredients together until well mixed. The black salt gives it an eggy flavor, while the nutritional yeast adds a savory touch.
- Adjust seasoning: Taste the mixture and add more salt, pepper, or other seasonings if needed.
- Chill (optional): For best flavor, refrigerate the tofu salad for at least 30 minutes before serving. This allows the flavors to meld together.
Your Creamy Tofu Salad is now ready to be enjoyed!
What can I do with this Tofu Salad?
This mixture is so versatile. It is great in sandwiches, wraps, or even as a dip for veggies or piled onto crackers. (Triscuits are a match made in heaven with this stuff!)
How to Store Creamy Tofu Salad
Here are some tips to keep this mixture fresh:
- Store the tofu salad in an airtight container to prevent it from absorbing other flavors in the refrigerator and to maintain its moisture.
- Place the tofu salad in the refrigerator within two hours of preparation to keep it out of the danger zone. (AKA to prevent bacterial growth).
- Enjoy the Tofu Salad within 3-4 days of making it.
- Freezing is not recommended as it can alter the texture of the tofu and make the salad watery upon thawing.
Frequently Asked Questions
The recipe can be easily made vegan by using vegan mayonnaise. All other ingredients in the recipe are plant-based.
Black salt, also known as kala namak, is a sulfurous salt that gives a distinctly eggy flavor. You can find it in Indian grocery stores or online. If unavailable, you can substitute with regular salt, though the salad will taste less eggy.
Yep, you can use firm tofu here, but it will result in a slightly firmer texture. I find that Medium-firm tofu provides the best balance of moisture and structure for this recipe.
Sure! Feel free to experiment with adding finely chopped celery or bell peppers for extra crunch and flavor. Fresh dill is never a bad idea either 🙂
When stored in an airtight container in the refrigerator, tofu salad can last for 3-4 days.
Yes, this tofu salad is a great dip for vegetables or crackers. You might want to make it slightly creamier by adding a bit more mayonnaise if using as a dip.
Tofu salad can be a healthier alternative to egg salad, especially for those watching their cholesterol intake. Eggs and tofu are both generally considered healthy options though.
Looking for more veggie recipes? Try these next!
I hope you give this creamy Tofu Salad recipe a go! It’s certainly been high in my rotation for the past few months. And if you’ve never made homemade mayo before, give it a try! It only takes a minute! Enjoy!
Tofu Salad Recipe (Tofu Egg Salad)
Equipment
- 1 Box grater For grating the tofu into small, egg-like pieces.
- 1 Medium-sized mixing bowl To combine all the ingredients.
- 1 Cutting board and knife For chopping the green onions and radishes.
- 1 Measuring spoons To measure the seasonings.
- 1 rubber spatula To stir the ingredients and scrape everything out of the bowl.
- 1 Clean tea towel or paper towels To gently press excess water from the tofu.
Ingredients
- 1 block tofu medium-firm, drained
- 1 teaspoons black salt or regular salt
- 1/2 teaspoons paprika
- 1/2 teaspoons black pepper ground
- 1 tablespoons nutritional yeast
- 4 tablespoons mayonnaise vegan or not
- 1 teaspoons dijon mustard
- 3 green onions finely sliced
- 2 radishes finely chopped, optional
Instructions
- – Open the tofu package and drain the water.
- – Using a clean tea towel or a few paper towels, press on the tofu lightly to remove any excess water. It doesn’t have to be completely dry, but it shouldn’t be dripping.
- – Using the large side holes on a box grater, grate the tofu into a medium-sized bowl.
- – Chop 3 green onions and 2 radishes (if using), then add those to the tofu in the bowl.
- – Add 1 tsp of black salt, 1/2 tsp of paprika, 1/2 tsp of black pepper, 1 Tbsp of nutritional yeast, 4 Tbsp mayonnaise, and 1 tsp mustard, and stir until the mixture is well-combined.
- – Taste for seasoning, and adjust with salt and pepper if needed.
- Enjoy right away, or transfer the mixture into a well-sealed food storage container and store in the fridge for 3-4 days.
