Mock Egg Salad

WHAT YOU’RE MAKING:

Traditional egg salad is what many of us grew up eating. Place it on some toasted bread with salt and pepper and crisp lettuce and it was the perfect lunch. Being plant based doesn’t mean you need to give up on those childhood favorites. Using tofu in place of the egg is a perfect substitute for the texture in this classic.

This will keep in the fridge between 5-7 days, so it’s also a perfect meal prep recipe that’s very versatile.

INGREDIENTS:

• 1 block of medium or firm tofu drained

• 1/4 cup diced celery or 1 stalk

• 1/4 cup red onion diced

• 1 teaspoon kala namak (black salt) *see notes

• 1/2 teaspoon turmeric

• 1/4 teaspoon black pepper

• 1/2 teaspoon salt

• about 2 tablespoons vegan mayonnaise (or more if you like it very creamy)

METHOD:

Drain your tofu and wrap in a paper towel pressing to remove a bit more water. In a bowl begin crumbling your tofu. You want to leave some pieces intact and some others you want to really smush a bit to create some firm and some softer textures. Once you have crumbled your tofu, begin adding the remaining ingredients and stir to incorporate everything well. You can use this immediately or refrigerate for an hour to chill. Store leftovers in the refrigerator up to 5 days.

*NOTE: Kala Namak or black salt is a volcanic rock salt that is only found in the Himalayas. Contrary to its name, it is only black in its natural state. When it is ground it is pink in color. It has sulfur compounds which gives it an “eggy” flavor.