Almost Egg Salad
With cubes of tofu and a cashew sauce featuring nutritional yeast and yellow mustard, this dreamy side salad tastes a little bit like egg salad and a lot like potato salad—soft and creamy, with just the right amount of crunch and tang. Make plenty: You won’t want to run out of this one!
You’ll never miss the eggs in this classic salad: Potatoes and tofu are delicious stand-ins. Red leaf lettuce and crispbread crackers makes a fresh, light base for serving, but you could also roll it up in a wrap or serve on toast.
Tip: To soak cashews, place them in a bowl and cover with very hot water. Let stand 30 minutes; drain.
Ingredients:
- 6 oz. extra-firm silken light tofu
- 1½ cups ½-inch cubes peeled potatoes, cooked
- ½ cup chopped celery
- ½ of a small onion, chopped (¼ cup)
- ¼ cup sliced radishes
- 2 tablespoons soaked raw unsalted cashews (see tip in intro)
- 1 tablespoon nutritional yeast
- 2 teaspoons yellow mustard
- ⅓ to ½ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
- Freshly ground black pepper, to taste
- Paprika
- Red leaf lettuce leaves
- 4 crispbread crackers
Instructions:
- Place tofu between paper towels. Top with a plate weighted with an unopened can of food. Let stand 30 minutes to press out as much liquid as possible, replacing paper towels once during pressing. Cut tofu into ½-inch cubes. In a large bowl toss together tofu, potatoes, celery, onion, and radishes.
- In a small food processor or blender combine cashews, nutritional yeast, and mustard. Process until smooth, gradually adding plant milk until dressing is the consistency of ranch dressing. Add dressing to vegetables; gently toss to coat.
- Season with pepper and sprinkle with paprika. Serve on red leaf lettuce with crispbread crackers.
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