Egg salad adheres to a
meatless diet, but for those
who don’t consume eggs,
this vegan Tofu “Egg” Salad tastes
like the real deal thanks to
a little Indian black salt.
Makes
6 servings (about 3 cups)
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Tofu can crumble quite easily if
you mix it with a heavy hand.
Instructions
Press tofu between several layers
of paper towels, weighted down
with a heavy skillet to release
excess moisture and changing
out paper towels if necessary,
30–60minutes. Crumble tofu
to desired consistency.
Combine vegan mayonnaise,
scallions, Dijon, lemon juice, dill,
nutritional yeast, relish, black salt,
and turmeric for the dressing;
season with pepper. Fold dressing
into tofu and season with black salt
and pepper; serve as desired.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 220
% Daily Value*
Total Fat 21g 32%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 447mg 18%
% Daily Value*
Carbs 2g 0%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.
