Tofu Egg Salad

Craving a classic dish with a plant-based twist? This tofu egg salad is here to satisfy any egg lover. With creamy, delicious flavor and packed with protein, this tofu egg salad is perfect for sandwiches, wraps or even a stand-alone snack. 

Equipment

Tofu Press

Ingredients

1 Pack Extra Firm Tofu

Vegan Mayo

Mustard

Onion finely chopped

Pickle finely chopped 

Celery finely chopped

Dill 

Turmeric

Garlic powder

Onion powder

Paprika

Black salt (Kala Namak- adds an eggy flavor)

Instructions

1. Drain and press the package of tofu

2. In a large bowl, add the mayo, mustard, onion, celery pickle, dill, and spices.

3. Once the tofu has been pressed and drained, cut ¾ of the block into small cubed pieces.

4. Mash the remaining piece of tofu with a fork. 

5. Add all tofu into the bowl with the dressing mixture and gently fold to combine.  

6. Spread egg salad onto bread, enjoy with crackers or wrapped in lettuce. 

NOTES

• Do Not skip the Kala Namak, aka black salt. This salt is what gives plant-based egg dishes their eggy flavor, so regular salt just won’t do.

• For the best flavor, allow the salad to chill in the fridge for at least 1 hour to 

• Sprinkle a little black salt on the salad before serving.