Vegan Tofu "Egg" Salad Recipe
Prep Time:
25 minutes
Cook Time:
Servings:
3 Servings
Ingredients
  • 1 (16-ounce) package medium or firm tofu
  • 2 stalks diced celery
  • 2 scallions, chopped
  • 2 tablespoons chopped fresh dill
  • ½ cup vegan mayo
  • 1 tablespoon Dijon mustard
  • ½ lemon, juiced
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon black salt (also known as kala namak)
  • ½ teaspoon salt
  • ⅛ teaspoon turmeric
  • ⅛ teaspoon pepper
Directions
  1. Press the tofu using a tofu press or by placing it in a shallow bowl and placing a plate on top, then placing something heavy on top of the plate. Let it sit for 20 minutes, then discard the water that has collected in the bowl.
  2. Dice half of the tofu into small cubes.
  3. Mash the remaining tofu.
  4. In a large bowl combine the diced tofu, mashed tofu, celery, scallions, dill, vegan mayo, Dijon, lemon juice, vinegar, black salt, salt, turmeric, and pepper.
  5. Stir to combine.
  6. Serve the tofu egg salad as desired.