Vegan ‘Egg’ Salad (V, V+, GF option)

November 4, 2019

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By: Meg Wert

1 pack of medium tofu (this replicates the texture and firmness of a traditional hard boiled egg the best)
3 celery stalks finely diced
2 tablespoons of turmeric (for color and flavoring)
1 1/2 tablespoons of 'black salt' (also known as Kala Namak or Sendha salt). This has a sulphur taste similar to egg.
1/4 cup finely diced onion (I use red onion)
1/3 cup vegan mayonnaise (I use Hellmans vegan mayonnaise)
4 tablespoons of yellow mustard
2 spears of dill pickle finely diced (optional)
1/3 cup lightly roasted almond slivers

Step 1 Take the tofu and wrap in cheese cloth or paper towels and press down on a plate to start removing the water. If you need to replace the toweling with fresh toweling do so and continue to press down (you can place a plate on top as well with weight on it and leave for a few minutes to remove excess liquid).
Step 2 Then cut into small pieces as you would a regular egg.
Step 3 Add in the celery, turmeric, black salt and diced onions and mix together gently.
Step 4 Next add in the vegan mayonnaise and yellow mustard (and dill pickles if you choose).
Step 5 Finally lightly mix in the toasted almond slivers and serve with vegan rice crackers or bread (choosing gluten free if needed).