Vegan Tofu Egg Salad

Ingredients

• 1 (14 oz) block firm or extra-firm tofu, divided
• 2 green onions, finely sliced (or about 2 tablespoons finely diced red or white onion)
• 1–2 tablespoons fresh dill, finely chopped
• 1 stalk celery, finely diced
• 1/2 cup vegan mayo (I use my homemade vegan mayo)
• 1 tablespoon Dijon mustard, to taste
• 1/2 teaspoon black salt (kala namak)
• Black pepper, to taste
• Salt, to taste
• 1/8 teaspoon turmeric (optional, for color)
• Juice of 1/2 lemon (optional)

Steps

1. Drain the tofu and press it for at least 30 minutes to squeeze out the water. Wrap it in a clean towel and set something heavy on top, like a cutting board with a couple of cans. Don't skip this, or the salad turns watery.
2. Put half of the tofu in a bowl with the mayo, mustard, and turmeric. Mash it with a fork into a thick, creamy dressing.
3. Roughly chop the other half of the tofu into small pieces, like chopped egg whites. Add it to the bowl with the celery, green onions, dill, black salt, and pepper. Gently fold everything together.
4. Taste it and adjust. Add more dill, mustard, a squeeze of lemon, or a pinch of salt if it needs it.
5. Eat it right away, or chill it for 1–2 hours so the flavors come together. Serve it on bread, over greens, or in lettuce wraps.