Tofu “Egg” Salad
This vegan, mayo-free "egg" salad can be served on your favorite sourdough bread or as a filling for lettuce wraps.
Ingredients
- 14 oz. firm tofu
- ½ tsp. sea salt, divided
- 1 ripe avocado, halved and pitted
- ¼ cup chopped red onion
- 2 tbs. lemon juice
- 1 tsp. Dijon mustard
- ½ tsp. freshly ground black pepper
- ½ cup diced green bell pepper
Directions
STEP 1
Remove the tofu from the packaging and place on a clean kitchen towel. Sprinkle with half of the salt and allow to sit for five minutes to release additional moisture. Pat dry.
STEP 2
Add the avocado flesh, red onion, lemon juice, mustard, remaining salt, and black pepper to a food processor, and blend until smooth. Transfer to a mixing bowl.
STEP 3
Roughly crumble the tofu into the mixing bowl and fold it into the avocado mixture. Stir in the diced bell pepper. Taste and add more salt, pepper, or lemon juice as needed, then enjoy within two days.
Photography: Terry Brennan; Food Styling: Betsy Nelson
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Maddie Augustin is a Minneapolis-based recipe developer.
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