Sunny Tofu Salad 1.330

James M. Thresher for The Washington Post; Placemats From Crate & Barrel

Sep 30, 2009

This looks like egg salad; the mustard lends that sunny color of egg yolks. Stuffed into pita bread or rolled into lettuce leaves, the salad is a tasty vegetarian option for those who don't eat eggs. It also makes a nice addition to a party platter.

Be sure to buy organic tofu; the non-organic kind is likely to be made with genetically modified soy.

Make Ahead: The tofu salad can be refrigerated in an airtight container for 2 to 3 days.

Servings: 1.33 cups
  • 8 ounces organic extra-firm tofu, drained
  • 1 tablespoon organic soy yogurt (may substitute whole-milk yogurt)
  • 1 or 2 scallions, white and light-green parts, finely chopped (at least 1 tablespoon; optional)
  • 1 1/2 teaspoons yellow or dijon-style mustard
  • 1 teaspoon freshly squeezed lemon juice
  • Fronds from 2 stems dill, chopped (1 teaspoon; may substitute 1/4 teaspoon dried dill)
  • 1/8 teaspoon salt


Place several layers of paper towel or a clean kitchen towel on a cutting board. Place the tofu on the towels and lay more paper towels on top of it. Gently squeeze or press as much excess moisture from the tofu as possible.

Crumble the tofu into a medium bowl, using a fork if necessary. Add the yogurt, scallions to taste, if desired, mustard, lemon juice, dill and salt; mix well.

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Recipe Source

Adapted from "Petit Appetit: Eat, Drink, and Be Merry," by Lisa Barnes (Perigee, 2009).

Tested by Corinne Douglas.

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