Tofu “Egg” Salad

1 lb firm silken tofu
1/4 tsp garlic powder
1/4 tsp turmeric
1/4 tsp cumin
1 tsp salt
1 tsp mustard
2 tbsp vegan mayonnaise
2 tbsp pickle relish
1 green onion, finely chopped

Mash the tofu with a potato masher, leaving some chunks. Stir in green onion, relish, mayonnaise, mustard, salt, cumin, turmeric, and garlic powder. Spread on whole grain bread and garnish with green and tomatoes or your favorite sandwich toppings.

Store refrigerated. Will keep for up to three days.

I found this recipe in the recipes section of the Physicians Committee for Responsible Medicine website. I was a little hesitant to try it, because we haven’t made a single tofu based recipe that we really loved. A recipe is good if we like it and great if my husband actually eats the leftovers. He made two sandwiches out of the leftovers, so we LOVED it!

The best part about this recipe is that it took under 15 minutes, one bowl, and no cooking. If you want a quick, yummy, healthy lunch, this is it.

Happy Eating!

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