Trust me, not only does this look like egg salad, it actually tastes like it! I promise you will be convinced that you are eating the real thing. This healthier plant-based version of the classic starts with crumbled tofu which gives it that chunky egglike texture. Then the taste is transformed with a combination of condiments and seasonings, including the star of this dish, India Black Salt which gives it that "sulfur-y" hard-boiled egg taste. You can use this salad to make sandwiches, serve it as an appetizer on crackers and cucumbers, or as filling in a breakfast wrap. Enjoy!
1 block firm tofu - drained and crumbled
1/4 medium red onion - chopped
2 ribs celery - chopped
1 T nutritional yeast
1 T dill relish
2 t Dijon mustard
1/4 t turmeric (just for color- optional)
1/4 c + 2 T vegan mayo
1/2 t Black Salt (I use India Black Kala Namak)
To press the tofu, remove it from its package, drain the water, and wrap in a kitchen towel. Set it on a plate and put something heavy on top to help release the water. Set aside for 15 minutes to let gravity do the work. Once drained, crumble the tofu into a medium size mixing bowl. Then combine all the remaining ingredients and stir thoroughly to combine. Taste for additional salt and pepper if you desire.