What if I told you tofu egg salad was easier, cheaper, healthier and less risky to make than egg salad made with eggs? Kala namak, also known as black salt(despite being pink), is a kind of salt that makes food taste, and stink, like eggs. Pick some up from a local Indian spice store or order from Amazon. **I used 2/3 cup vegan mayonnaise, but if you like your egg salad dryer, use 1/2 cup.
INGREDIENTS
14 oz firm tofu, pressed and patted dry
1 large rib of celery, finely chopped
2 scallions, finely chopped
1/4 tsp each salt and pepper
(Dressing)
1/2-2/3 cup vegan mayonnaise
1.5 Tbsp dill pickle juice
2 heaping tsp sweet relish
1 tsp yellow mustard
1 tsp fresh or freeze-dried dill (or 1/4 tsp dried dill)
1/8 tsp smoked paprika
1/8 tsp turmeric
3/4 tsp kala namak
DIRECTIONS
1. Prepare dressing by combining vegan mayonnaise, pickle juice, relish, mustard, dill, smoked paprika, tumeric and kala namak. Set aside in a covered bowl.
2. Thinly slice then chop tofu into very small cubes. Place into a mixing bowl. Using a potato masher, mash the tofu a few times to smash some of the tofu, but leaving most of it in cubes.
3. Add celery and scallions. Season with salt and pepper. Toss to combine.
4. Add dressing to tofu mixture. Stir until well coated. **it will seem like there's a lot of dressing on the tofu, but the tofu will absorb some of the dressing in the refrigerator.
5. Refrigerate for a few hours to overnight. Taste and season with additional salt, pepper and/or kala namak before serving.
6. Serve on bread/buns, toasted/plain, with or without butter and lettuce.
Adapted from Nora Cooks
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