This no egg, egg salad is so delicious. And you can make it without cracking a single shell.
12 oz. extra-firm organic tofu
1/4 cup vegan mayo
1 celery stalk, finely chopped
1 large pickle, diced, or 2 tablespoons pickle relish
1 tablespoon Dijon mustard
1/2 teaspoon ground turmeric
1/2 teaspoon Black Salt (Kala Namak) Powder
1/4 teaspoon pepper
In a large bowl, mash the tofu with a potato masher or the back of a fork.
Stir in the vegan mayo, celery, pickles or relish, mustard, turmeric, black salt, and pepper.
Serve between two slices of your favorite bread, toasted if you like, and topped with lettuce. You can also serve this atop your favorite mixed fresh greens, with cucumber and tomato on the side.
Keep refrigerated and enjoy within 5 to 7 days.
