Tofu Salad

Think of this as the vegan answer to egg salad or tuna salad. Mashed firm tofu gets mixed with tahini, soy sauce, eggless mayo, and mustard for a creamy, savory spread that holds its own on any sandwich.

Tahini is what sets this apart from other tofu salads. It adds a rich, nutty backbone that plain mayo can’t match, while the soy sauce brings the umami that makes you forget there’s no meat involved.

Shredded carrots and fresh parsley add crunch and color so it doesn’t look or feel like a bowl of white mush. Spread it on toast, stuff it in a pita, pile it on crackers, or roll it up in lettuce leaves for a low-carb option.

Kitchen Tips

• Use firm tofu, not silken. You want a chunky, spreadable texture, not a puree.
• Press the tofu for 10 minutes with paper towels before mashing. Excess water dilutes the flavors and makes everything soggy.
• Mash with a fork for a chunkier texture, or use a potato masher for smoother.
• Keeps in the fridge for 3 to 4 days in an airtight container.

Variations

• Add a pinch of turmeric and black salt (kala namak) for an eggy color and flavor.
• Mix in diced celery and a squeeze of lemon juice for a classic deli-style salad feel.
• Swap soy sauce for tamari to keep it gluten-free.