So Whole Foods used to make this awesome Eggless Egg Salad that lived on the salad bar. I loved that stuff. It was yellow, mustardy and wonderful. Now, they have a shoyu tofu, and it is pretty good but I want that damn egg salad. Oh, they have some curried eggless salad stuff in the deli, but it isn’t the same, plus I’m just easing back into curry, and I’m not ready to go there yet. I’ve been trying to recreate it, and I can’t get it but this one is pretty good.

Hey, this is raw tofu. If you don’t like tofu, don’t bother trying this. It might squick you out. I don’t want to be responsible for that. I also made this one more dry that creamy. It is really easy to change the consistency. I wanted something that really stuck to the tofu today. It is better creamier in a pita.

Eggless Egg Salad
makes 4 servings

1 block of extra firm tofu
1 Tbs of vegan mayonnaise, like Nayonaise.
2 Tbs  dijon mustard (pictured is a mix djion and stone ground) You can use yellow if you want
1 Tbs of chopped garlic
1 Tbs of chopped dill pickle or relish
1 tsp of tumeric
1/2 tsp of onion powder
salt & pepper
pickle juice

Drain the tofu and press it for a few hours, or overnight. Cube and mix with the above ingredients. Some people mash the tofu but I prefer the cube texture. If it seems a bit dry, add some pickle juice. If you don’t care about calories much feel free to add more mayo or if you do add pickle juice.

Feel free to add any dry herbs or spices. Don’t like chomping on garlic? Add powdered. I like chomping on garlic, but I don’t like chomping on onion so much.