July 4th wound up being a very lovely day for us here in New York City. We have been getting an unusual amount of rain lately, so much so that many have joked around that we’re actually in Seattle. Somehow we managed to have the perfect day for barbecuing and picnicking, and took full advantage of the weather to enjoy ourselves and good food.
One thing that I decided to make this year was this tofu salad. It’s easy to make, and if you used to eat eggs, you may be surprised at how very much this tastes like egg salad. True, eggs have a distinct flavor and a starring role in egg salad, but you’ll realize that just by switching out the eggs with tofu and any other non-vegan ingredients for vegan ones that the supporting ingredients have a far bigger impact on the resulting flavor of the spread.
- 1 block firm or extra firm tofu, drained
- 2 or 3 stalks celery, chopped
- 1 small onion, chopped
- 1 or 2 dill pickles, chopped
- 2 sprigs dill, chopped or 1 teaspoon dill, dried
- 1 tablespoon paprika
- 1 teaspoon salt
- 5 tablespoons vegan mayonnaise, like Vegenaise
- 1 tablespoon mustard
- 1 tablespoon lemon juice
In a medium sized mixing bowl, mash the tofu with a fork or potato masher.
Chop up your onions, celery and pickles.
If you have fresh dill, chop up a couple of sprigs. We have some growing on our back porch this year, so I used some of that (be sure to clean well).
Add in all remaining ingredients and stir. Taste test to see if you need to increase any ingredients or add in others not listed.
Once you’re satisfied with the flavor, chill in the refrigerator for at least 1 to 2 hours before serving.
This is a great salad to put on toast at home, dip crackers or chips in, or just to have as a side dish. We have made this for road trips, although it can be messy if you’re eating and driving at the same time (a lesson we learned for ourselves).
Do you make tofu salad spread? What other ingredients do you typically use?