This Vegan Egg Salad spread is one that I get asked about a lot. I have taken it to some of my cooking & nutrition classes to sample, and students rave. They even take it to potlucks themselves.
Open tofu package and drain any water. If using shelf-stable tofu, there won't be much water. For the refrigerated tofu, you'll need to drain and then press all water out.
This can be done with a tofu press or by using dish towel or paper towels to place on top of the block and top with a heavy plate or cast iron pan. Continue to drain under pressure for approximately 30 minutes.
I like to freeze my tofu and once it has thawed, the water can be pressed out simply by squeezing just like a sponge. This way, there is no need for a press of any kind.
Dice up the green onions and celery, and defrost the green peas by placing them in a colander and running warm water over them.
In a blender, briefly pulse tofu, chickpeas, ½ of the celery, and ½ of the onions. Barely pulse this and leave it very chunky. Another option is to mash the chickpeas and tofu in a bowl with a potato masher.
Transfer blender contents to a large bowl. Add the other ½ of celery, onions, green peas and all other ingredients.
Stir thoroughly and serve on your choice of whole-grain bread with fresh leaves of spinach or lettuces. For those that are gluten intolerant, serve alone or on your favorite gluten-free bread or crackers.
Check out the video below of me showing how easy it is to make this tofu egg salad.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making vegan tofu egg salad
Make sure to drain as much of the water from the tofu as possible.
If needed, all of the veggies can be diced by hand and not put into the blender. For me, the blender or food processor just makes for one less step.
Adding black salt to this recipe really adds that eggy flavor.
This salad is great served warm or chilled.
It keeps in the refrigerator in an airtight container for 5-7 days.