Recipe: Tofu Paté

This is a tasty soy-based alternative to egg salad.


  • 20 ounces firm tofu, mashed
  • 1 celery rib, diced
  • 1/4 red bell pepper, diced
  • 1 large dill pickle, diced
  • 8 jalapeño rings, diced
  • 2 Tbsp. capers
  • 1/4 cup yogurt (or mayonnaise, or crème fresh)
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. curry powder or other spice of choice*


  1. Mash the tofu. Set aside.
  2. Dice the celery, bell pepper, pickles, and jalapeño rings and add them to the tofu.
  3. Mix in the yogurt, mustard, capers, and curry powder. Mix well.
  4. Serve with crackers, in sandwiches or wraps.

*In place of curry powder, try garam masala, herbs de Provence, or whatever your taste buds desire. Remember that tofu takes on the flavors that you add, so be creative.


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At A Glance

PREP: 5 minutes
COOK: 10 minutes
TOTAL: 15 minutes
YIELD: Makes about 20 ounces.