Have you ever moved away from a place with a food that you love, and then found it’s not available in your new home? That happened to my sister-in-law Danielle when she moved from Oregon to Louisiana. So the last time she was visiting, she bought me a tub of something called “Toby’s Lite Jalapeno Tofu Spread,” and asked me to re-create it. A few days ago I perfected my own version, which is like a jalapeno eggless egg salad tofu spread.
Before you dismiss eggless egg salad tofu as a hippy-dippy vegan food, Danielle isn’t even vegetarian, and she loved it enough to want to make her own, so give it a chance!
I had never had Toby’s spreads before, which was surprising to Danielle considering that I was a vegetarian for many years even before I gave up eggs and dairy, and I went to school in Eugene, Oregon, where the brand originated. But I was the unhealthy type of vegetarian who mainly ate cereal, and truthfully, I was kind of afraid of tofu for years.
For an embarrassingly-long time, trying foods I had never eaten before made me nervous. Eventually I got over it, but it took years of eating new, delicious things before I stopped approaching them with suspicion. Tofu was a lot less common when I was growing up, and I don’t think I even encountered it until I was in college. So I was pretty wary of it for a long time. Now I love it, and eat it regularly, but if a love of tofu doesn’t come naturally to you, I understand, and there’s hope!
This eggless egg salad tofu spread is delicious on crackers, in a sandwich, or on toast, as I’ve shown here. It stands on its own, but is also excellent with avocados, tomatoes, and a sprinkling of black pepper, chives, and sesame seeds. (OMG, this is making me so hungry right now.)
I also experimented with making veggie roll-ups by shaving thin slices of English cucumber, and rolling a spoonful of the eggless egg salad tofu spread up inside. Also delicious!
Jalapeño Eggless Egg Salad Tofu Spread
7 oz firm tofu, pressed and drained
1/4 cup vegan mayonnaise (I used Vegannaise)
1 stalk celery, about 1/4 cup finely chopped
1/2 to 1 jalapeno pepper, deseeded, about 1 Tbsp minced (leave some or all of the seeds in for more spice)
1 Tbsp minced onion
1/2 tsp minced red serrano chili pepper
1 tsp minced fresh parsley
1/4 tsp sea salt
1/4 tsp yellow mustard powder
1/4 tsp turmeric
pinch cayenne pepper
1/8 tsp black salt/kala namak (optional, see note below)
1/2 tsp nutritional yeast (optional, see note below)
Place the pressed, drained tofu in a medium bowl, and mash it up with a potato masher or fork. Add the remaining ingredients, and stir to combine. For the best flavor, cover and refrigerate for at least 2 hours before eating.
Keeps for about 1 week, covered in a refrigerator.
If you can’t find black salt and nutritional yeast, you can make this without it. The black salt really creates the eggy flavor, though, so it won’t taste as much like egg salad. My husband is allergic to nutritional yeast, so I made a batch of this without it, and it was still really good! I also made a batch where I added 1 1/2 tsp curry powder, turning it into a delicious curried version.
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