In 2012, the v-EGG-an Tofu Salad – our eggless egg salad – won the VegNews Best of Show Award that year. While we had many fans of the v-EGG-an tofu salad, unfortunately, we had a SKU rationalization and the v-EGG-an was taken off the line last year. Since then, we have had a constant flow of inquiries from fans missing the tofu salad, and requests for its recipe. Today we share the v-EGG-an tofu salad recipe – simplified here for the home cook. We made our own mayo, but here we recommend using a store bought version like a Veganaise or the Just Mayo. Hodo mayo was a labor of love, it included making our own silken tofu as a base and blending the set tofu with soy oil, okara, rice wine vinegar, and seasoned with salt and sugar and white pepper. If you’d really like to make your own, use this soy mayo recipe from our Vadouvan Devilled Tofu, a curry-based eggless egg salad.
2 12-oz blocks Hodo Firm Tofu, half diced, half crumbled
1/4 cup celery, diced fine
1/4 cup yellow onions, diced fine
1/2 Tablespoon flat leaf Italian parsley, chopped
1/2 Tablespoon tarragon, chopped
1 cup soy mayo
1/2 teaspoon rice wine vinegar
1 Tablespoon sugar
1 teaspoon kosher salt
1 teaspoon nutritional yeast
A pinch of shiitake mushroom powder
A pinch of turmeric
A pinch of white pepper
Cut tofu into 3/8th inch cubes and gently mash half the tofu with your fingers to form large pea-size crumbles. Toss mashed tofu, with reserved tofu cubes, celery, onions, parsley and tarragon.
In a separate bowl, whisk together the dressing ingredients. Pour dressing over the tofu mixture, and toss to mix until just coated. Let sit in refrigerator for 20 minutes for flavors to meld together.