This egg salad is very reminiscent to the real thing!
Ingredients
- 1 pkg (350g/12oz) extra firm tofu*
- 3 Tbsp nutritional yeast
- ¾ tsp onion powder
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp dried parsley
- ½ – ¾ tsp kala namak (this gives the egg flavour)
- ¼ cup celery, diced fine
- 2-3 Tbsp regular onion, diced fine or use green onion
- 2 Tbsp sweet pickle relish or finely chopped pickles
- ½ Tbsp yellow mustard
- ¼ cup mayonnaise, or use Cashew Sour Cream or Cashew Tofu Mayo
- Add more salt if desired and pepper to taste
Instructions
- Drain off excess moisture from the tofu. Place tofu on a plate and mash it well with a fork. Then transfer tofu to a medium-large bowl.
- Add the nutritional yeast, onion powder, turmeric, paprika, parsley, and kala namak. Mix to combine.
- Add celery, onions, relish, mustard, and mayonnaise then mix well to combine.
- Adjust seasonings and if needed add more mayonnaise.
- For optimal flavor chill for a few hours.
Tofu Tips
- I prefer to wrap the tofu in a several layers of a clean cotton tea towel and leave it overnight in the fridge. The towel will absorb the extra moisture making the tofu more firm.
- When tofu is not wrapped, you might not need to use any mayo as there may be enough moisture from the tofu to hold the mixture together.
- Learn more about tofu here.