This is an absolutely delicious Egg Salad without the eggs. I hear many people saying that they hate tofu, but, in this case as in most cases you will certainly not taste tofu. (Actually tofu really doesn’t taste like much of anything…it picks up the flavors you are working with.) I also have a friend who usually doesn’t eat what I prepare. In this case I asked her if she would like to try my “Egg Salad” in a sandwich. She said she would and she was delighted. I will make this again and again it’s so good. It’s also very easy to make and very fast. This is my version of a McDougall recipe.
1 lb firm tofu, drained and crumbled
1/4 cup fat free mayonnaise. I used a delicious raw mayonnaise made with cashews which I will include at the bottom of the “Egg” Salad recipe.
2 tablespoons dijon mustard. I used the Dromgold Hand Made Irish Pub Mustard.
1 tablespoon tamari soy sauce
1/2 teaspoon ground tumeric
3/4 scallions chopped
1/2 cup minced celery
1/4 cup sweet pickle relish (this adds a wonderful sweetness to this recipe.)
Place the drained tofu in a bowl and crumble with your hands or use a potato masher. Add the mayonnaise, mustard,
tamari, and tumeric. Mix well until the tofu takes on that lovely yellow color of the tumeric. Stir in the scallions, celery, and pickle relish . Chill for an hour or more.
Here is the mayonnaise mentioned above. If you are watching your weight use something like the weight watcher’s mayonnaise as it contains no oil and no eggs.
Take a cup of raw cashews and soak them in filtered water for 3 or 4 hours. After you do this take the cashews along with 1/2 tablespoon of apple cider, 2 tablespoons of lemon juice, 1/2 to 1 tablespoon of agave and 1/4 teaspoon of dry mustard and put them in a high-powered blender. If necessary add a bit of water. Slowly pour in 1/2 cup plus 1 tablespoon of extra-virgin olive oil until mixture becomes smooth and creamy. Chill in the refrigerator. I have found that this recipe will last a couple of weeks.
(This recipe comes from Live Raw by Mimi Kirk.)