Print Options:

Simple Tofu Salad

Yields6 ServingsPrep Time10 mins

You’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be wrong! These tofu egg-less salads are surprisingly convincing and, dare I say, even better than the classic. What’s more, you don’t have to eat it all in one sitting for fear of it going bad. Rather, leave it covered in the refrigerator overnight to let the spices seep into the tofu and make it taste even better the next day.

 1 (16 oz) package firm tofu, drained
 ½ cup Cashew Mayoor Reduced Fat Vegenaise
 ¼ cup sweet pickle relish
 4 tsp Dijon mustard
 4 tsp lemon juice
 ¼ cup red onion, finely diced
 ½ cup celery, finely diced
 1 tbsp carrot, grated (optional)
 ¼ tsp turmeric
 salt to taste
1

Using a paper towel or dishtowel, squeeze as much moisture from the tofu as possible.

2

In a medium bowl, use your hands to crumble the tofu.

3

Mix the crumbled tofu with the rest of the ingredients.

4

Serve between slices of whole-wheat bread or crumble on top of salad.

Nutrition Facts

6 servings

Serving size

¾ cup

Amount per serving
Calories135
% Daily Value *
Total Fat 11g15%

Saturated Fat 0.6g3%
Trans Fat 0g
Cholesterol 0mg
Sodium 327mg15%
Total Carbohydrate 6g3%

Dietary Fiber 1g4%
Total Sugars 2g
Protein 5.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.