Listen, the fact that my title says egg salad makes me wince. I get it. It’s a food with a bad rap. But this egg salad is free of sulfur-smelling ingredients and could even be called “elevated,” which is just another way to call food fancy. Much like “deconstructed” dishes somehow make things cost $10 more — you know, cause the chef didn’t have to assemble it.
But I digress.
This dish was another brainstorm of my friend Annie (see Baked Pears). She said she gets a curried version of tofu “egg” salad from Whole Foods that she adores and asked me to recreate.
Without knowing what the Whole Foods version looks, tastes or feels like, I accepted the challenge. And the result is a beautiful thing. Who knew crumbled extra firm tofu had the exact same consistency as eggs? Whole Foods did, friends. Whole Foods did.
I used yellow curry powder, my charismatic condiment, vegan mayonnaise, onions, parsley and sliced almonds for crunch. And then I stuffed it inside an avocado because it looks prettier than bread and tastes better, too.
While the texture may be reminiscent of egg salad, the flavor is far superior. I could get used to eating vegan.
Curried Tofu “Egg” Salad With Almonds
- One block of extra firm tofu
- 1 1/2 Tbsp. curry powder
- 2 Tbsp. chopped onion
- 2 Tbsp. chopped parsley
- 1/4 cup vegan mayonnaise
- 1 1/2 Tbsp. stoneground mustard
- Dash of cayenne
- Salt and pepper, to taste
- 2 Tbsp. sliced almonds
- Drain the tofu and wrap it in paper towels, setting a heavy pan on top. Let sit for 20 minutes, changing the paper towels once. This will dry up the excess moisture and allow the tofu to crumble more easily.
- In a large bowl, crumble the tofu block with a fork until it reaches an egg-like consistency.
- Add the curry, salt, pepper, parsley, onions and cayenne and mix.
- Add the mayo and mustard and mix again. If you like your egg salad more creamy, feel free to adjust the vegan mayo and mustard amounts.
- Fold in the sliced almonds and refrigerate for an hour before serving.
- Serve inside one half peeled avocado halve and enjoy!
Tips and Variations
- Add chopped green olives on top for some acidity.
- Add golden raisins for a sweet balance to the smoky, spicy curry.
- Don’t like onions? Add some green onions instead of parsley so you maintain the color but get a more mellow flavor.
- Pulse the tofu in a food processor to easily chop it up.
- Serve on top of a toasted pita or whole grain bread (if you aren’t vegan).
- Serve on a bed of butter lettuce with sliced tomatoes.
14 thoughts on “Meatless Monday: Curried Tofu ‘Egg’ Salad”
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I hope the curry helps, not a big fan of tofu but this looks gooood!
Great simple recipe–and the photos look delicious! I like how you listed variations at the end. Olives! Divine!
Thanks for the kind words! I so appreciate it. I’m a huge olive fan. I’ll add them to any dish whose flavor profile allows! 🙂
Tofu scramble can be abit bland so I love your idea to add curry flavours!
I agree. Tofu is a tough sell because if its blandness, but the curry melts in nicely to it, infusing the stuff with spicy goodness. Thanks for reading!