Tofu Egg Salad
A flavorful plant-based alternative to classic egg salad, perfect for sandwiches, wraps, or as a dip.
Equipment
- Mixing Bowls:
- Fork or spatula
Ingredients
- 15 oz firm tofu
- 6 Tbsp vegan mayonnaise
- 1 Tbsp Dijon mustard
- 2 tsp white or apple cider vinegar
- 1 Tbsp water
- 1/2 tsp turmeric
- 1/4 tsp kala namak (black salt)
- Freshly ground black pepper to taste
- 3 Tbsp finely chopped fresh dill, chives, or parsley
Instructions
- Wrap the firm tofu in a clean tea towel and gently squeeze to remove excess moisture.
- Crumble the tofu into a mixing bowl until it resembles chopped eggs.
- Add vegan mayonnaise, Dijon mustard, vinegar, water, turmeric, kala namak, and black pepper to the crumbled tofu.
- Mix well with a fork or spatula until all ingredients are combined and the tofu is well-coated.
- Gently fold in the chopped fresh herbs of your choice.
- Taste and adjust seasoning as necessary, then refrigerate for at least 30 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.