🥚 Vegan “Egg” Salad

🥚 Vegan “Egg” Salad

Serves: 3–4
Prep time: 10 minutes
Total time: 10 minutes

🛒 Ingredients

• 1 (14 oz / 400 g) block extra-firm tofu, pressed and drained
• ¼ cup vegan mayo (or mashed avocado for lighter version)
• 1 tsp yellow mustard (or Dijon for more tang)
• 1 ½ tbsp nutritional yeast
• 2 tbsp finely chopped dill pickles or relish
• 1–2 green onions, finely sliced
• ½ tsp turmeric (for color)
• ¼ tsp black salt (Kala Namak) – this is key for that “eggy” flavor!
• Salt and pepper to taste
• Optional: 1 tsp lemon juice or apple cider vinegar for brightness
• Optional: chopped celery or fresh dill for crunch and flavor

🥣 Instructions

1. Crumble the tofu:
   Pat dry and crumble into a bowl using your hands or a fork until it resembles chopped egg texture (some small and some larger pieces).
2. Mix the dressing:
   In a small bowl, whisk together vegan mayo, mustard, nutritional yeast, turmeric, black salt, and a pinch of pepper. Add lemon juice if using.
3. Combine:
   Pour the dressing over the crumbled tofu. Add pickles, green onions, and any optional add-ins (celery or dill). Stir gently until well combined.
4. Taste and adjust:
   Add more black salt for egginess, mustard for tang, or mayo for creaminess.
5. Chill (optional):
   Refrigerate for 30 minutes to let the flavors meld — it gets even better!
6. Serve:
   Spoon onto toasted bread, stuff into pita pockets, wrap in a tortilla, or serve on crisp lettuce leaves.

🥬 Tips

• For soy-free, swap tofu for 2 cups of mashed chickpeas.
• Add a dash of smoked paprika for a hint of depth.
• Keeps up to 4 days in the fridge — perfect for meal prep!