Serves: 6
  • 15 ounces extra-firm tofu
  • ½ cup diced yellow onion (about ½ of 1 small onion)
  • 2 tablespoons dijon mustard (whole grain if possible)
  • 2 tablespoons regular yellow mustard
  • 3 tablespoons dairy free mayo (I use Organic Vegenaise)
  • 2 tablespoons sweet relish (dill works too)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped parsley
  • ½ teaspoon celery seed
  • ¼ teaspoon ground sea salt
  • ¼ teaspoon freshly ground black pepper
  • favorite bread (gluten free, if desired)
  1. Cut the tofu into 3 sections lengthwise. Using paper towel, press onto the tofu to remove any excess moisture. Flip the tofu over and repeat until you can get most of the moisture out.
  2. Using your hands, crumble the tofu into a large bowl and add with the chopped onion.
  3. In a small bowl, combine the dijon mustard, yellow mustard, mayo, relish, apple cider vinegar, lemon juice, parsley, celery seed, sea salt and pepper. Stir with a spoon until combined thoroughly.
  4. Pour the sauce over tofu mixture and stir to combine.
  5. Scoop the “egg” salad onto bread and enjoy.

Nutrition information for “Egg” salad serving only; does not include bread. 


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