Lucy’s Eggfree Salad


Ingredients (use vegan versions):

  • 8 oz. Nasoya extra-firm tofu; drained and pressed*
  • ½ cup finely minced onion; white or yellow
  • ½ cup finely minced celery
  • ¼ cup Nayonnaise* or other soy vegan mayonnaise
  • ½ tablespoon mild vegan mustard-based curry powder*
  • 1 tablespoon dried or fresh chopped parsley, chives, tarragon or
  • salt and pepper to taste


Finely cube half of the tofu; set aside. In a large bowl,
slightly mash the remaining tofu. Add the cubed tofu. Add
the onion, celery and Nayonnaise (more or less to desired
consistency). Mix through gently trying not to break up the
cubes too much. Add the curry powder and blend through
evenly. This will turn mixture “egg” yellow. Add parsley or
other herbs and salt and pepper to taste. Blend well. Chill
and serve.

NOTES: This eggfree salad tastes best when chilled
overnight. The longer it sits, the more it tastes like
traditional egg salad.

Use it for egg salad sandwiches on toasted whole wheat with
lettuce and tomato for a quick lunch with a favorite soup
or spread on vegan crackers for an appetizer; similar to deviled
eggs, if you sprinkle some paprika on top.

*Although Nasoya brand tofu works well, any Chinese-style
brand will produce similar results. Chinese-style is the
water-packed tofu. Japanese-style is the one in aseptic
packaging (packed in boxes).

*Nayonnaise is the product name of a tofu mayonnaise
manufactured by Nasoya Foods. Most larger supermarkets now
carry this as do most health food/natural food stores. Any
brand of (or favorite recipe for) soy/tofu mayonnaise can
be substituted, however.

*Find a curry powder containing tumeric; otherwise add a ¼
t. of tumeric powder to get the yellow color of hardboiled
egg yolks. A good brand to try, availabe in most
supermarkets, is called Chef’s Style. If you can’t find it,
you can mix some ground coriander, dry mustard powder,
chili powder (true chili powder, no salt added if you can
find it), tumeric, and ground cumin, to taste. If you wish,
you can add the cubed tofu last to the bowl, after the
curry powder or equivalent, to keep more of it’s white
color making it similar to the diced hardboiled whites in
traditional egg salad. In other words, you’ll see bits of
white mixed with yellow.

This really isn’t as hard as it may sound. 🙂
Detailed recipes give the best results, in my opinion.

Bon appetit!

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