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Tofu Egg Salad

Tofu Egg Salad Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu, drained and patted dry
  • 1/3 cup vegan mayo
  • 1 tbsp Dijon mustard
  • 1/2 tsp black salt (kala namak)
  • 1/4 tsp ground turmeric
  • 1 tsp fresh lemon juice
  • 1 tbsp nutritional yeast (optional)
  • 1/3 cup finely diced celery
  • 2 tbsp chopped green onion
  • 1 tbsp chopped fresh dill (optional)
  • Salt and black pepper to taste

Method
 

  1. Crumble the tofu into a large bowl, breaking it into small uneven pieces.
  2. Whisk together vegan mayo, Dijon mustard, black salt, turmeric, lemon juice, and nutritional yeast until smooth and golden.
  3. Add the dressing, celery, green onion, and dill to the tofu. Fold gently until evenly coated. Season to taste with extra salt, pepper, and black salt, then serve.

Notes

Let the salad chill for 30 minutes if you can; the black salt rounds out and the celery stays crisp. For a chunkier texture, cube the tofu and mash it lightly with a fork instead of crumbling by hand.