Curried Tofu Egg Salad

Curried Tofu Egg Salad


  • 1 16 oz. block Organic Firm San Diego Soy Dairy Tofu
  • 1 cup celery, diced
  • ½ cup green onions, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup plus 2 tablespoons vegan mayonnaise
  • 2 teaspoons Dijon mustard
  • ½ teaspoon turmeric
  • 1 ½ teaspoons curry powder
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper


  • Drain and crumble the tofu in a medium mixing bowl. Add all remaining ingredients and stir until blended.
  • Place in the refrigerator covered for 2-3 hours to chill and develop flavor. Use to make sandwiches, serve with crackers or pita bread, or make appetizers by filling endive leaves or spooning on top of cucumber rounds.
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