simple tofu "egg salad"
This super simple tofu "egg salad" requires no cooking and just 10 minutes of prep! It's savory and perfect for sandwiches, or to eat with crackers.
Servings: 4 servings
Ingredients
- ½ block of extra firm tofu
- 1 carrot finely chopped
- 1 stalk of celery finely chopped
- 2-3 green onions finely chopped
- ¼ cup vegan mayonnaise
- 2-3 tablespoon brown mustard
- 1 teaspoon garlic salt
- ½ teaspoon turmeric
- ¼ teaspoon onion powder
- pinch of Kala Namak black salt optional
- to serve: sliced bread or crackers
Instructions
- First, drain the tofu and wrap in a few paper towels. Set aside to press while you prepare the veggies.
- Wash your carrot, celery, and green onion, and chop into small pieces. Add to a medium bowl.
- Add the mayonnaise, brown mustard, garlic salt, onion powder, and turmeric to the bowl of vegetables.
- Grab the pressed tofu, and with your fingers, crumble it into the bowl. Mix everything to combine, and add some black salt to taste. Add more salt & pepper as needed.
- Serve immediately, and store leftovers in the fridge. Leftover egg salad will stay good for 2-3 days.