The Best Vegan Egg Salad
Ingredients
- 16 oz (453 g) Extra Firm Tofu, drained
- 1/3 cup (76.6 g) Follow Your Heart Vegenaise
- 1 Tbsp (15 g) Dijon or Yellow Mustard
- 1/4 tsp (1.42 g) Kala Namak (black salt, important for eggy flavor)
- 1/4 tsp (1.42 g) Turmeric
- Salt and Pepper to taste
- Optional: Chopped Chives, Smoked Paprika
Preparation
Let the tofu drain well for 20 minutes. Cut it into approximately 1" cubes and then give the cubes a rough chop. Set aside.
In a bowl, mix together the vegan mayo, mustard, and spices until well combined.
Add the tofu to the bowl and toss until the tofu is well coated with the mixture. Add optional ingredients such as chopped chives or smoked paprika.
Serve the vegan egg salad in sandwiches, on toast, or in a salad.