Vegan Egg Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">400g firm tofu, drained and pressed</li><li class="ingredients-single-item">60g vegan mayonnaise</li><li class="ingredients-single-item">1 tablespoon nutritional yeast</li><li class="ingredients-single-item">1 teaspoon Dijon mustard</li><li class="ingredients-single-item">1 teaspoon turmeric powder</li><li class="ingredients-single-item">1/2 teaspoon kala namak (black salt)</li><li class="ingredients-single-item">1/4 teaspoon ground black pepper</li><li class="ingredients-single-item">2 green onions, finely sliced</li><li class="ingredients-single-item">2 tablespoons fresh dill, chopped</li><li class="ingredients-single-item">1 celery stalk, finely diced</li><li class="ingredients-single-item">1 tablespoon lemon juice</li><li class="ingredients-single-item">1/2 teaspoon garlic powder</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Tofu press (or heavy books and paper towels)</li><li class="equipment-single-item">Medium mixing bowl</li><li class="equipment-single-item">Fork or potato masher</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by pressing your tofu to remove excess moisture. If you don't have a tofu press, wrap the block in paper towels, place it on a plate, and set something heavy on top (like a cast iron pan). Let it press for at least 30 minutes, changing the paper towels halfway through. This step is crucial as it creates the perfect texture base for our "egg" salad.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Once pressed, crumble the tofu with your hands into a medium mixing bowl, creating varying sizes of crumbles to mimic the texture of chopped eggs. You want some pieces to be fine and others slightly chunkier for authentic mouthfeel.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the vegan mayonnaise, nutritional yeast, Dijon mustard, turmeric, black salt, black pepper, and garlic powder to the bowl. The turmeric provides the classic yellow color, while the black salt (kala namak) delivers the sulfurous flavor that makes this remarkably similar to real eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gently fold all ingredients together, being careful not to mash the tofu too much. You want to maintain some texture rather than creating a paste. The nutritional yeast adds a subtle umami flavor that enhances the "eggy" profile.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the green onions, fresh dill, celery, and lemon juice to the mixture and fold again until everything is evenly distributed. The fresh herbs and vegetables add brightness and crunch to contrast with the creamy base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cover the bowl and refrigerate for at least 30 minutes (though 2 hours is better). This chilling time allows the flavors to develop and marry together, creating a more cohesive and authentic flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Before serving, taste and adjust seasonings if needed. You might want to add a bit more black salt for a stronger egg flavor, or additional mayo if you prefer a creamier consistency. Remember that the flavors will continue to develop over time, so your leftovers may taste even better tomorrow!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve chilled on bread with lettuce and any other sandwich fixings you enjoy. This salad will keep in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.</li></ol>