ABOUT THE RECIPE:

I like to make this yummy Eggless Egg Salad ahead of time and serve it well chilled, but it’s also tasty at room temperature, right out of the mixing bowl. Turmeric lends this dish a beautiful color and also has impressive health benefits. Serve it for lunch or dinner, any day of the week!

MAKES 3 TO 4 SERVINGS

INGREDIENTS:

7 to 8 ounces firm or extra-firm regular tofu, drained (see note)
7 to 8 ounces baked tofu (store bought or homemade), cut in cubes (see note)
2 heaping tablespoons vegan mayonnaise, plus more as needed
1 heaping tablespoon Dijon mustard
1 medium carrot, diced (peeling is optional)
1 small stalk celery, diced
2 to 3 teaspoons chopped fresh parsley and/or basil (optional)
1⁄2 to 1 teaspoon Italian seasoning blend
1⁄4 teaspoon salt
1⁄4 rounded teaspoon ground turmeric
Freshly ground pepper

INSTRUCTIONS:

Put the tofu in a medium-sized bowl and mash with a potato masher or large fork until crumbly. Add the vegan mayonnaise and mustard and mash until well combined and the mixture has the consistency of “egg salad.”

Add the carrot, celery, optional fresh herbs, Italian seasoning, salt, and turmeric and stir until thoroughly combined, adding more vegan mayonnaise, as needed to achieve the desired consistency. Season with pepper and more salt to taste. Serve chilled or at room temperature.

NOTE: If preferred, you can omit the baked tofu and use 14 to 16 ounces firm or extra-firm regular tofu, drained. Proceed with recipe as directed.

VARIATION: "CHICKPEA EGGLESS EGG SALAD" Use 1 can (15 to 16 ounces) of chickpeas (garbanzo beans) in place of the tofu. Drain and rinse the chickpeas, then put them into a medium-sized bowl and mash using a potato masher (or back of a large spoon) until chunky. Then, add the vegan mayonnaise and mustard and mash until well combined and the mixture has the consistency of “egg salad.” Proceed with recipe as directed!