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.
• Related: Vegetarian Lunch: Chickpea of the Sea
(Images: Leela Cyd Ross)
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Comments (10)
Goood idea. Not sure about thyme, but i add a little nutritional yeast for the yolk taste. Yummy!
i'm not fond of tofu but this looks delish....
Also looks like it would do well with eggs instead of tofu, or maybe just egg whites. I'm adding this one to my fantasy file.
Distelr, you can make your own vinegarette. Mix balsamic vinegar and extra virgin olive oil as a base, then add other stuff to taste - the usual mix includes a nice mustard, some garlic, salt, and a dash of sugar or honey.
Do you need to press the water out of the tofu first? Also, does it gets watery as it sits in the refrigerator if I make a large batch?
Lemme guess..Wheatsville? I see you're a Texan, so I thought you might be an Austinite:) I too am addicted to Wheatsville's Eggless Salad. Everything they have in that deli case is inspiring! Also makes me think of another dressing alternative for Distelr - Tamari Cashew Dressing! Wheatsville's is addictive, but there are recipes online.
YUM!
I made this today, thank you!!! I used black salt though which truly made it taste exactly like eggs. Delicious!
This is definately the best vegan recreation that i've ever made. It is absolutely DELISH and lasts just long enough in the fridge! Koodo's to you, I will be making this every few weeks until i'm sick of it!
Are the sandwiches in the photos made from this recipe? It looks a lot like real scrambled eggs to me and I'm suspicious of non-vegan photo recycling ever since VegNews was outed for using stock photos of meat and dairy with their vegan recipes. I also see flat sides which could indicate tofu. Sorry to vegan police you! I just want to know because I have this photo on my Vegan Pinterest board and don't want to misrepresent the recipe.