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Vegan Egg(less) Salad

Sam
You won't miss the egg (or the cholesterol) with this vegan egg salad. Its texture is spot on and so full of nostalgic flavor that you might squeal.
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Prep Time 20 mins
10 mins

Equipment

  • tofu press (optional)

Ingredients
  

  • 1 block (~14 oz.) Firm tofu; drained and pressed (extra firm will work, but firm is best for texture here)
  • ½ c. Vegan mayo (I like Follow Your Heart Vegenaise)
  • 2 t. Yellow mustard
  • ½ t. Salt
  • ½ t. Onion powder
  • ¼ t. Garlic powder
  • 2 T. Dill pickle juice
  • ¼ t. Black pepper
  • dash Smoked paprika
  • dash Celery salt
  • to taste Black salt/Kala Namak; optional (this is optional and gives the eggy flavor)
  • "Crunchies" (onions, celery, etc.); optional

Instructions
 

  • Press tofu for ~20 minutes to get most of the excess liquid out
  • Cut tofu block thinly (~¼ inch), lengthwise. Then, the other way. After that, roughly chop into smaller, less uniform pieces.
  • Add tofu and all other ingredients except salt and black salt to a medium bowl and gently stir until combined.
  • Taste and add black salt/salt to your taste
  • Let sit in the refrigerator for at least 45 minutes to let the flavors meld.

Notes

  • Good for about 3-4 days in the refrigerator
Keyword dip, salad, sandwich, vegan
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