I know that many of you have resolved to eat less meat in the new year, and I thought Meatless Monday would be an apropos day of the week to share this vegetarian recipe with you (*read on for the vegan version).
Perfectly cooked (and easy to peel!) hard-boiled eggs – along with baked tofu – are folded into a creamy Greek yogurt-based dressing in this Tofu Egg Salad.
A bit of light canola oil mayonnaise adds richness, a touch of coarse ground mustard lends a flavor punch, a splash of white white vinegar adds a nice acidic bite, and some sliced green onions give the dressing a welcomed freshness.
I prefer this salad at room temperature rather than chilled, as I think the flavors are more pronounced. That being said, you obviously don’t want to keep a dish containing yogurt, eggs, and mayonnaise out of the fridge for too long. I like to let the prepared salad sit on the counter, covered, for about 30 minutes before digging in.
My favorite way to enjoy this salad is scooped up with a couple of tasty crackers (pictured here are Back to Nature Multigrain Flax Flatbread Crackers). The soft salad just begs for a crunchy accompaniment, but is equally delicious if served on top of fresh greens or sandwiched between two slices of hearty whole wheat bread.
*You can easily make this recipe vegan by omitting the hard-boiled eggs, doubling the amount of tofu, and subbing in extra canola oil mayo (Spectrum makes an eggless version) for the yogurt.
I’m curious: are you trying to eat less meat?
Tofu Egg Salad
serves 1
Ingredients:
- 2 large eggs, preferably organic
- Kosher salt
- 1 slab marinated and baked tofu (I used 1/2 serving of Trader Joe’s Organic Baked Tofu – savory flavor)
- 2-3 Tbsp plain Greek yogurt, 0% or 2%
- 2-3 tsp light canola oil mayonnaise, such as Spectrum
- 1/4 tsp white wine vinegar
- 1/2 tsp coarse ground mustard
- 1 Tbsp thinly sliced green onion
- freshly ground black pepper
Directions:
- Place eggs in a small saucepan and cover completely with water. Add in a pinch of salt. Bring to a rolling boil over medium-high heat; immediately cover and remove from heat. Let eggs sit, covered & off of the heat, for 15 minutes.
- Drain water from the saucepan and give it a few shakes to crack the eggshells in numerous places. Submerse cracked eggs in cold water, drain, and peel. Set aside to cool.
- Chop tofu into bite-sized pieces and set aside.
- In a small bowl, stir together the yogurt, mayonnaise, vinegar, mustard, and green onion. Season to taste with salt and pepper.
- When the eggs have cooled, cut them open and remove one of the yolks. Discard (or feed to your dog – Shelby loves egg yolks and they are great for dog’s coats).
- Gently mash the eggs, and then fold them, as well as the tofu, into the yogurt-mayo mixture.
- Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).
*Vegan Tofu Salad
Ingredients:
- 1 piece baked tofu (such as 1 serving of Trader Joe’s Organic Baked Tofu – savory flavor)
- 3 1/2 Tbsp light canola oil [vegan] mayonnaise, such as Spectrum
- 1/4 tsp white wine vinegar
- 1/2 tsp coarse ground mustard
- 1 Tbsp thinly sliced green onion
- Kosher salt and freshly ground black pepper
Directions:
- Chop tofu into bite-sized pieces and set aside.
- In a small bowl, stir together the canola mayonnaise, vinegar, mustard, and green onion. Season to taste with salt and pepper.
- Fold the tofu into the mayo mixture.
- Serve chilled or at room-temperature on a bed of lettuce, between two slices of whole wheat bread, or with whole grain crackers (such as Back to Nature).
