I think I could doctor this up quite nicely into something that would be good on its own merits, instead of a slightly insipid replacement for egg salad. Pour over the marinade sauce and turn over the blocks of tofu so they have marinade sauce on both sides. Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan and the author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' And if you like what you’re seeing here, then take a look at our vegan Greek salad and our vegan chickpea salad as well. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. This marinade is delicious and I will definitely make it again. change anything. Eaten with a spoon or with a chip, it's perfect as is. The end result was fantasic. You should notice the tofu starting to brown on all sides.. Add the rest of the ingredients to the tofu, soy sauce, Worcestershire sauce, liquid smoke, hoisin sauce, and sesame oil. I was very pleased with the flavor, but next time I will add more mustard and/or salt--when I ate it with the bread, the flavor lost some intensity, which bummed me out. Keep leftovers in the fridge and enjoy within a day or two. I just don't know what. I like this as an Mix up a marinade sauce of soy sauce, garlic powder, onion powder, ground ginger, maple syrup, rice vinegar, sesame oil and hoisin sauce. Required fields are marked *, Rate this recipe onions are alright to add, but its definitely nothing until you add relish. Curry powder; maybe a little cayenne; some capers. I made this and brought to work for picky co-workers to try and they were impressed it was tofu and not egg salad. It was delicious. Yum! A refreshing change of pace and easy to prepare. The mix of rice vinegar, tahini (or Japanese sesame paste called neri goma – 練りごま), ginger (for those wondering, I’m using a Japanese grater in the image above) and sugar gives the dressing an authentic Japanese taste. but carnivores would enjoy Appearance and texture very much like egg salad. We still press the tofu to make it even firmer and then marinate and fry it. Assemble the other ingredients for your tofu salad as follows: For the dressing we went with our tahini salad dressing recipe which is a simple mix of tahini, lemon juice, maple syrup, rice vinegar, sesame oil, crushed garlic, water and salt and pepper. I like the idea of adding relish as it does need "something". too. Didn't have tumeric so I used curry. So good! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! 1 (14-oz) package firm tofu, rinsed and drained, Accompaniments: sandwich bread; lettuce leaves; sliced tomato. I bumped up the limon juice too and added a teaspoonful of balsamic venigar and added a teaspoonful of cracked pepper corns. Garnish with some chopped chives and sesame seeds (entirely optional, but it looks good!). It tastes just as good, is healthier and is easy to make. In a non-stick pan add the tofu and cook for 10-12 minutes, stirring occasionally. Your email address will not be published. This is fresh food so it’s not going to last for too long. This delicious tofu salad is packed with crispy vegetables and marinated tofu and it’s topped with a creamy tahini dressing. I used to make this when I was in college. It makes a perfect salad for a weeknight meal with optional homemade croutons and parmesan cheese toppings… REALLY did not like. definitely add relish and I use a hand It So use a firm or extra firm tofu and then press it to get it as firm as possible. Absolutely delicious! or extra firm tofu, I don't know if this is a viable alternative to egg salad - I still love me some egg salad - but it's another good choice for a sandwich filling. It wants to be the main event! If you use a regular or soft tofu it will break up too much in the process and then when stirring it into the salad it will not hold its shape at all. As suggested, I added less mayo, and added a little bit of sweet relish, and mostly added the seasonings to taste. Taste of turmeric was very strong. ★☆ To all you healthnuts out there: If you think this tastes and has the texture of real eggsalad, you probably also think that a veggy burger tastes like the real thing. Then add in the cooked tofu and sliced avocado… Add chopped romaine lettuce to a salad bowl followed by sliced cherry tomatoes and sliced cucumber. ★☆ Take the tofu out of the marinade sauce and fry it until golden brown. i have a similar recipe to this that i really like. of a fork. rotation. Add the soy sauce, garlic powder, onion powder, ground ginger, maple syrup, rice vinegar, sesame oil and hoisin sauce to a bowl or measuring jug and whisk into a sauce (leave the cornstarch until later). Serves 2 to 3. Next time I will reduce the mayo (I used veganaise to reduce the fat) to 1/4 cup and add more spicy mustard for flavor. The tofu marinade.. absolutely incredible.. not a fan of red peppers so omitted that. Please do us a favor and rate the recipe as well as this really helps us! Reasonably tasty, but definitely NOT a substitute for egg salad! regular mayo is so Updated Nov 19, 2019 / Published: Nov 19, 2019 / This post may contain affiliate links. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). ★☆ When the tofu is pressed, cut it into cubes and place into a glass dish. Not the taste, though. I am always looking for recipes for diabetics. This recipe is a good start for tofu "egg" salad. Ideally if you think there will be leftovers then don’t add avocado to the salad, rather just add avocado directly to each serving. Finally, whatever you add, if you let it sit overnight before eating, the tofu will absorb the flavors and it will taste stronger. The tahini dressing was incredible – Ive never had tahini before but it was really subtle flavor that really complements it well. The second time, I used Soynaise in place of mayonnaise and added some fresh parsley, delicious and vegan. Will definitely make again. After 30 minutes, heat a frying pan with a little sesame oil. The tofu puts an added element of deliciousness in this salad! I wouldn't So the whole meal can be ready in an hour. found that it is I think I'll add onion or garlic powder next time. It looks gorgeous and it’s packed with good stuff and has heaps of protein from the tofu, so hey, it really can be the main event.