Egg-less Egg Salad
I’ve done a lot of experimenting with tempeh and tofu this summer, far more than ever before. This was a recipe I’d definitely make again. Good enough to serve non-vegans, too. In one of my last tofu recipes, I was advising using a heavy pan (cast iron works great), to eliminate moisture from tofu for better cooking, and better absorption of marinade flavors. Then, a friend wrote explaining her method of wringing out the liquid in tofu by using a cotton towel. I’ve included this excellent step below. Thank you Reggie.
I’ve named this egg-less egg salad, since it looks like egg salad, but this recipe could have just as easily been named Chicken-less Chicken Salad. I suppose I could also just call it what it is: crumbled tofu salad, but that doesn’t really describe what you could expect from this recipe. As far as using tofu as the base, I found this to be a really good, filling main course, or wonderful in a salad or by itself, and fantastic in wraps. My favorite use for this dish was in a nori wrap.
Whenever I’ve used tofu in the past, it was going to be fully cooked. Either I was sautéing it for a stir fry, or browning it in chili, etc. As this was to be my first attempt to use tofu raw, I decided to insert an extra step, as you will soon see in the instructions below, because I am always leery of air borne bacteria wherever raw food is involved. Who knows what the raw tofu was exposed to before I bought it home?!
I hope you’ll enjoy this as much as I did. Betayavon! Good Appetite!
- 1 14 oz. package of extra firm tofu, rinsed and drained
- 4 Tablespoons each: shredded carrots, celery, yellow pepper
- 4 thinly sliced scallions or 2 Tablespoons minced onion
- 1 Tablespoon mellow white miso
- 1 Teaspoon yellow mustard
- small pinch turmeric
- salt and pepper to taste
- Optional: 2-3 Tablespoons vegan mayo, hummus, or mashed avocado
- Optional: parley, dill, paprika, or any other seasoning you like
- Cast iron pan for steaming tofu
- Cast iron pan for pressing tofu
- Large plate
- Slotted spoon or spatula
- Cutting board and knife
- Mixing bowl and spoon for stirring
- Container and lid for storing salad
Cut the tofu into 24 small pieces, and steam in cast iron pan for five minutes. Drain tofu very well and place on a flat plate and then put the cooled cast iron pan on top of the tofu to press out the moisture. While it’s sitting on the plate, dice the veggies and gather the rest of the seasoning and condiments you will use. Now back to the tofu. After about 10-15 minutes under the press, you can eliminate even more liquid by using a clean cotton kitchen towel to wring any remaining liquid. Just roll up the tofu in the towel, and squeeze. If you’ve never done this step, you’ll be amazed, as I was, at how wet the towel will be. Rinse out the towel and toss the towel into the laundry to deal with later. Now crumble the tofu into your bowl and squish with your hands, or mash with the back of a big spoon, until the lumps are pea sized. Add the scallions, shredded carrots, celery, and peppers, mustard, mayo, turmeric, vegan mayo, avocado, or humus, if you’re using, add salt and pepper, and any other seasoning you choose.
Combine everything and moisten with more mayo, humus (that was my favorite), or avocado, and adjust the seasoning. Store covered in the fridge, and the egg-less salad will absorb all the flavors as it gets cold. I loved this in a nori wrap, but it’s also wonderful in the gluten free wraps we buy, on toasted bread, on salad, or pureed or mashed even more until it resembles a dip you can stuff into potatoes, or into hollowed out eggplant or zucchini boats.