This veggie-egg salad is a great salad to have around! It is one of our family faves and it is so easy to make, not to mention a cheap way to keep lunches interesting! So whip up a batch for your next party, or just to keep it on hand for your sandwich rotation.
This is a tofu-based salad, so you will need to use a firm or extra firm block of tofu and press the excess water out. If you are unfamiliar with this process, it is pretty simple and doesn't require a special kitchen gadget--though they do make life easier! I got my tofu press here, but there are a ton of other options. I like the press because I don't have to raid my kitchen cabinets of heavy items or keep a foil wrapped brick laying around (I know, it sounds weird but these are some of the "hacks" I have come across!). Instead I can place the block of tofu in the vice and then stand it up in sink to allow the water to drain off. If you are not sure you want to invest in a press just yet, grab that stack of cookbooks you never look at and see below!
First, remove the tofu block from its package and place on a plate. Some people like to line the plate with paper towels or a dish towel (depending on how eco-friendly you want to be). I skip towels altogether and opt for occasionally dumping the moisture from the plate.
Next, top the tofu block with another plate and weigh it down with that stack of cookbooks I mentioned, or any other weighty items you can find.
Then, just give it time. Depending on how much pressure you have put on top, it could take 10-15 minutes to drain your tofu. Basically you want the block so that you don't get any more moisture leaching out when you press it with your fingers.
The beauty of this recipe is that since you are going to smash your tofu anyway you don't have to worry about breaking your block a little. So press it well--there is nothing worse than a runny salad!
Once your tofu has been thoroughly pressed, drop it in a bowl and top with seasoning and vegan mayo and SMASH IT! I usually get in there with clean hands. If you prefer not to go that route, smash the block with a fork and then add the seasoning and mix through.
And there you have it! Just chill your V-egg salad in an air-tight container in the fridge and it will last for up to 5 days. It will be there when you need it for sandwiches, green salads, or just on a cracker.
PREP TIME 15 | COOK TIME NA | TOTAL TIME 15
Tofu (drained) 14 oz block
Mayo 1/2 cup
Dijon Mustard 2 tsp
Steak Seasoning* 1/2 Tbl
Dill Relish 1-2 Tbl
Turmeric dash or two
Drain your tofu by pressing the excess moisture out. (See Pressing Tofu above if you are unfamiliar.)
Once drained, place the tofu block in a small bowl. Either break it up with your fingers or with a fork.
Add all the other listed ingredients to the bowl and mix through. Chill until ready to serve.
Store in an air-tight container in the fridge for up to 5 days.
*I like to use Montreal Steak seasoning. It has plenty of salt in it so no need to add any. If you don't have any on hand, try some seasoning salt. Just cut it back to a half teaspoon, then season to taste.