Vegan Egg Salad
Ingredients: firm tofu, vegan mayo, dijon mustard, pickle relish, nutritional yeast · 45 min cook time · 240kcal · $8.00
Ingredients
1block firm tofu, 0.33cup vegan mayo, 2tsp dijon mustard, 2tsp pickle relish, 3tbsp nutritional yeast, 0.5tsp kala namak, 0.25tsp paprika, 0.25tsp ground turmeric, pinch black pepper, 0.25cup scallions, 0.25cup fresh dill, 1tbsp capers
Instructions
1. Press firm tofu with a towel and heavy book to remove excess moisture.
2. In a large bowl, whisk together vegan mayo, dijon mustard, pickle relish, nutritional yeast, kala namak (black salt), paprika, turmeric, and black pepper.
3. Finely chop scallions, fresh dill, and capers, then add them to the dressing and mix.
4. Cut the pressed tofu into tiny, adorable cubes to mimic egg salad texture.
5. Fold the tofu cubes into the dressing mixture until well coated.
6. Marinate in the fridge for at least 30 minutes before serving on sourdough bread with avocado mash and fixings.
Source: Watch the original video