Eggplant and Egg Salad with Tofu Mayonnaise

Jan 23rd, 2016

Also known as bean curd, tofu has many health benefits that make it a favorite among vegetarians, providing all of the essential amino acids needed in the diet.

  • Naturally gluten free
  • Cholesterol free
  • Great substitute for meat
  • Excellent source of protein, iron and calcium
  • Low fat and low calorie


Tofu mayonnaise: 100g of silky tofu, 1tbs mustard, 1tbs lemon juice, 1 garlic clove, 50 ml canola or grape seed oil, salt and pepper.

2 hard-boiled eggs, 1tbs finely chopped chives, 1bs chopped dill, 1 scallion

1 eggplant, olive oil.


  • In a blender, mix together tofu, mustard, lemon and garlic, and then add oil until reaching a silky texture.
  • Peel and chop the hard-boiled eggs and gently mix them with to the tofu mayonnaise adding chives and dill, salt and pepper.
  • Wash and dry eggplant and slice lengthwise. Fry them for about 4’ or until golden with 2tbs olive oil in a nonstick skillet or frying pan.
  • Remove from the oil and drain on paper towels.
  • Spread the egg tofu mayonnaise salad on fried eggplant slices and top them with chopped scallion.

To read the full article please download our Asana Journal App or purchase Issue 157 January 2016

Asana Journal

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