Simple & Delicious Vegan "Egg" Salad
This tofu “egg” salad is very easy to make and is amazingly close in both taste and texture to the traditional egg salad I grew up eating!
Servings: 6
Calories: 180kcal
Ingredients
- 16 oz Package of Firm Tofu
- 1 tsp Kala Namak (Black Salt)
- 1/8 tsp Black Pepper
- 1/8 tsp Turmeric
- 1/2 cup Vegan Mayonnaise
Instructions
- Drain and press the tofu for about 30 minutes.
- Crumble the pressed tofu with your hands into a mixing bowl until it looks like curds.
- Combine the remaining ingredients in another bowl and mix them together.
- Add the mayo mixture to the crumbled tofu and mix until all the mayo is incorporated.
- Serve as desired and enjoy! Please note that while you can serve it immediately, the "egg" salad flavor gets even better if you cover and chill it for a few hours before serving.
Notes
- Please note that kala namak (Himalayan black salt) is NOT the same thing as Himalayan pink salt and they are not interchangeable!
- You can reduce the amount of kala namak to 1/2 to 3/4 tsp if you are used to less salt in your food.
- You can increase the turmeric to 1/4 tsp if you want a deeper yellow color in your "egg" salad.