Scrambled tofu has a texture super similar to eggs, but when you freeze and thaw the tofu beforehand, even more so! This recipe is the proof! It’s so similar to egg salad, minus the egginess!
1 pack of extra firm, organic tofu
1/4 – 1/3 cup vegan mayo (just mayo is awesome)
2 stalks celery, diced
1/2 red onion, diced
1/2 cup pickels, diced (i used my homemade dill pickles)
1/4 cup nutritional yeast
1 tbsp dijon mustard
1 tsp onion powder
1 tsp dill
1/4 tsp tumeric (if you want it to be yellow)
Drain tofu and put it in a plastic bag or freezer safe tupperwear, and freeze overnight (at least). Allow the tofu to fully thaw, drain again, and gently press between two paper or clean kitchen towels.(tofu will be kind of spongey and maybe even slightly yellow- this is ok!) In a large bowl, combine diced veggies and use your fingers to crumble up the tofu into the bowl as well. Add spices and mayo and mix well. You can serve immediatly, but this is definitely a dish that tastes even better the next day!
I served it with kale, tomato & a little mustard on some amazing gluten free & vegan bread from The Artisan Bite.