This past weekend I joined my family for a lazy afternoon in the park. The sun was blazing, we rode our bikes, and a water fight ensued, which we followed up with some serious napping. When we woke up to a subtle, perfect breeze, we dove into this tofu "egg" salad with gusto.
I first sampled "eggless egg salad" at my local fancy organic grocery shop while in high school. I became addicted to the fluorescent yellow of the turmeric–laced tofu and admired how rich and satisfying tofu could be. I've been trying to tweak a version of this high protein, low cholesterol picnic super star ever since. I think I nailed it this time and I'm grateful for the opportunity to get this recipe out into the interwebs (if only for my own reference later this summer). I hope you enjoy it too.
This tofu "egg" salad is light and lemony. It's fabulous tucked into a pita, in between two slices of baguette or even atop barely dressed lettuce. There are no animal products or gluten in this dish, so all eaters can partake in the fun. You can bet this hearty, bright salad will be heavy in my summer picnic food rotation.
Lemony Tofu "Egg" Salad Serves 4
For the dressing: 4 tablespoons Vegenaise 2 tablespoons mustard 2 tablespoons red wine vineagar 1 tablespoon olive oil 1/2 teaspoon turmeric 1/2 teaspoon lemon zest
1 20-ounce block of extra firm tofu 1/4 cup slivered almonds 4 teaspoons capers 1/4 cup chopped chives Fresh thyme to taste Salt and pepper to taste
In a large bowl, whisk together all the dressing ingredients. Using your hands, crumble the tofu into roughly 1/2" pieces. Stir together with dressing and add almonds, capers, chives and thyme. Lastly, salt and pepper to taste.
It's Reader Request Week at The Kitchn! This post was requested by TexCausingaScene.