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Blogging Marathon# 31: Week 2/ Day 2 Theme: Meatless Dishes Dish: Vegetarian Curried 'Egg' Salad Day 2 of BM# 31 and today I'm remaking my favorite Egg salad into a meatless dish. There are a ton of recipes that use only tofu, but the tricky part of making good eggless egg salad is getting the creaminess right. Egg yolks give that creaminess and using only tofu might make the salad too dry. For those of you who never tasted Egg salad, it is a mayonnaise based salad with chopped boiled eggs and then seasoned and flavored as per taste. I...


4 serving

Total time

20 minutes




  • 8 oz Firm Tofu (. Extra - (~ half of a 16oz. package))
  • (1.25l) fish stock (- rinsed and drained (half of a 16oz. can))
  • 3 tbsps mayonnaise ((or more for creamier salad) -- Use Veganaise  to make the salad vegan)
  • 1 - 2 tsps Curry powder ((as per taste))
  • 1 tsp chili powder
  • 1 red onion (- small, finely diced)
  • to taste Salt Pepper (&)


  1. Drain tofu and wrap it in paper towels and/ or kitchen towel and let it drain for at least 20-30 minutes.
  2. In the meantime, blend chickpeas, mayonnaise, curry powder, chili powder, salt and pepper into a almost smooth paste.
  3. In a medium bowl, crumble tofu with a fork into desired size. You can pulse in the food processor also.
  4. Add the chickpea puree, chopped red onion to the crumbed tofu and mix gently to combine. Taste and adjust the seasoning accordingly. If you have time, chill the salad for a little bit before serving.
  5. View the recipe instructions at Cook's Hideout

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