Eggless Tofu Salad | Lunch

This tofu salad is an interesting spin on traditional egg salad. I love the fennel

and curry powder because it gives the dish a unique flavour. This recipe is also

versatile because you can add your favourite vegetables to it.


One 14-ounce block extra-firm tofu, drained and crumbled

¼ cup sliced green onion

⅓ cup finely chopped fennel

¼ cup Tofu Cashew Mayonnaise

1 tablespoon Dijon mustard

2 tablespoons lemon juice

2 tablespoons chopped fresh parsley

1 teaspoon curry powder

2 teaspoons dried dill weed

¼ teaspoon paprika

¼ teaspoon ground cumin

¼ teaspoon of sea salt

¼ teaspoon black pepper


1. Add the crumbled tofu to a large bowl.

2. Add the remaining ingredients and stir until the mixture is well combined.

3. Serve in a sandwich, in a wrap, or as a salad topping.

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