The basic idea of using tofu to make a mock egg salad is a
vegan classic. If you hang around vegans long enough, you will definitely be
served a version of this. This is my take on it.
I’m a little picky about texture when it comes to the tofu
in this recipe—I want it firm enough to not be super mushy but not so much that
it’s hard or crunchy. That’s why I have the employed slightly unusual
microwave-pressing technique. It drives out just enough moisture without
browning or crisping the way other cooking methods would. The tofu also absorbs
more flavor when it’s warm. If this technique doesn’t appeal to you, you can
try one of the alternative methods listed in the variations.
The other unusual thing about this recipe is the use of the
bean-based sauce. Most recipes of this type use vegan mayonnaise, which is
fine. I think that the texture of the pureed beans better approximates that of
egg yolks, however. And nutritionally, there’s more protein and less fat in the
bean sauce. Actually, there’s no added fat in this recipe at all. (There is a
little bit of natural fat in the tofu.)
Tofu Salad Sandwich Filling (Mock Egg)
Sauce:
1 15 oz can white beans, rinsed and drained
1 ½ Tbsp lemon juice (more or less to taste)
¼ cup unsweetened soymilk (other nondairy milks okay too)
¼ cup nutritional yeast
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp lemon pepper
¼ tsp mustard powder
¼ tsp turmeric
1/8 tsp dill weed
1/8 tsp dried tarragon
dash of paprika
1 lb extra-firm tofu
2 ribs celery, finely chopped
¼ of a medium onion, diced finely
salt and pepper to taste
Direction:
Puree all sauce ingredients until smooth in a blender or
food processor; set aside.
Dice the tofu into ¼ inch cubes. Spread the cubes onto a
microwave-safe plate and cook on high for 2 minutes. Being careful not to burn
yourself, place a second plate on top of the tofu and lightly press the two
plates together as you tilt them over a sink and pour off excess liquid. Repeat
the microwaving, pressing and draining process 1 or 2 times if you wish for extra
firmness. Let cool for a couple minutes while you chop your veggies.
Place chopped celery, onion, and tofu in a mixing bowl and
stir in the sauce. Taste and adjust salt and pepper. Serve either chilled or at
room temperature on nice hearty whole grain bread. Good on crackers or bagels,
too.
Variations:
If you’d like a softer-texured (and faster) version of this
recipe, you could skip the microwaving and pressing process altogether and
merely dice firm tofu and add it directly to the sauce and veggies.
If you prefer a very firm and chewy tofu salad, you could
dice baked tofu (such as this recipe) and stir it in with the celery, onion,
and sauce instead of the microwave-pressed tofu.
If you don’t want to whip out your blender to make the
sauce, a potato masher would work okay in a pinch. Just thoroughly mash the
beans alone before adding the rest of the sauce ingredients. You might end up
needing a little extra liquid.
You could jazz up your sandwich with various mix-ins,
including: pickle relish, scallions, green or black olives, red onions, bell
peppers, fresh tomatoes, shredded carrot, cucumbers, fresh herbs such as
parsley, chives or cilantro, diced avocado, radishes, capers, sun-dried
tomatoes, pimentos or roasted red peppers, horseradish, or even diced cooked
potato.
The seasonings can be varied as well—curry powder is a
pretty common addition. Cayenne can be added for heat.
The herbs and spices can also be simplified by just using
1-1 ½ tsp of your favorite seasoning mix instead of the long-ish list in this
recipe.
You could also change the assembly and stuff this filling into little croustade shells or similar so that you could eat it finger-food style, like deviled eggs. It could could also be served in hollowed out fresh tomatoes.
Looking for sandwich spreads? Try my Mashed Garbanzo and Artichoke Spread or Cheaper Hummus.
