This recipe is for egg salad made with tofu. I love egg salad and I love tofu. I know about now you are wrinkling up your nose but tofu is delicious if it is cooked right. Tofu takes on the flavor of whatever you put with it. I promise you will love this and you will really think it is eggs–if and I said if you don’t think about it being tofu. You have to keep an open mind. If you don’t want to mess with the cashews just use mayo or whatever dressing you use on your egg salad. My friend Linda sent this to me:
FOR THE CASHEW MAYO:
- 1 cup Non-roasted Cashews
- 1 whole Lemon, Juiced (about 1/4 Cup)
- 1 Tablespoon Minced Onion (white Part Of A Green Onion)
- 1 teaspoon Light Agave Nectar
- ¼ teaspoons Salt
- 2 Tablespoons Water
- 1 Tablespoon Flax Oil
- FOR THE MOCK EGG SALAD:
- 1 block Firm Tofu (14 Oz Container)
- 6 Tablespoons Cashew Mayo
- 4 Tablespoons Minced Onion Greens
- 4 Tablespoons Minced Celery
- 3 Tablespoons Prepared Yellow Mustard
- ½ teaspoons Turmeric
- ½ teaspoons Salt
- 1 teaspoon Paprika, For Garnish
For the Cashew Mayo:
Cover the cashews with cold water and let them soak for an hour and then drain.
Put the cashews in a food processor with the lemon juice, onion, agave, salt and 2 Tablespoons of water. Process until it starts to look smooth and then pour the flax oil in slowly (with the processor on). Continue to process for a minute.
(This makes more than you need for the egg salad, so you can refrigerate leftover for another use)
For the Mock Egg Salad:
Drain the water from the tofu and wrap it in a clean dish towel. Squeeze the tofu in the towel, gently, to press out any extra water. Put the tofu in a bowl and mash with a fork. Add the green onion (just the greens) and celery and stir.
In a separate bowl, whisk together the cashew mayo, mustard, turmeric, and salt.
Add the mayo mixture to the tofu and stir until well blended. Garnish with paprika