Vegan Egg-less Salad
This creamy vegan egg-less salad features tofu and black salt, which give it the dish's "egg-y" texture, flavor, and smell! While this dish tastes super delicious, it takes almost no time to make.
Servings: 3 servings
Ingredients
- 1 block extra firm tofu
- 1½ tbsp dill roughly chopped
- ¾ tsp black salt
- 1 tsp dijon mustard
- 5 tbsp vegan mayo
- 1 stick celery, large finely chopped
- 1½ tbsp pickle juice or sub lemon juice
- 2 tbsp red onion minced
- salt & pepper to taste
Instructions
- Remove the tofu block from the package and squeeze over the sink between your hands. Press firmly to release as much water as you can without mashing the tofu. Alternatively, you can press it for longer using a tofu press (but I usually skip it with this recipe because it isn't necessary and it makes the recipe faster).
- Place the tofu block on its side and cut in half. Then place it on its "face" (the largest rectangle) and chop from one end, cutting through every ¼ to ½ inch or so. Lastly, roughly chop the tofu at all angles to create variable sized and shape pieces (like you might find in a non-vegan egg salad from the egg whites). Move to a mixing bowl.
- Add all of the other ingredients to the bowl and mix well. Taste before adding any additional salt, as the pickle juice and black salt are both salty. If the egg-less salad isn't "eggy" enough, try adding a bit more of the black salt before adding plain salt.
- Serve cold on sandwiches, in wraps, on beds of lettuce, or however floats your boat!