By Chef Linda

Whatever the reason, whether it be taste, texture, comfort, or ease, it seems eggs and dairy tend to be the foods most challenging to eliminate from our diets. Thankfully, it’s easier than ever to live happily without them. When we make this eggless egg salad for visitors and to Catskill Animal Sanctuary, we prove it with every bite. Tofu takes on the familiar flavor and color of this family favorite. Turmeric, a deep, orange spice gives this dish a sunny, yellow hue. Sulfur-scented black salt (a.k.a. kala namak) adds the authentic taste and smell of eggs. Enjoy this creamy, comforting salad on top of fresh greens, stuffed in a pita, rolled up in a wrap, or on your favorite crackers.

This recipe is featured in our cookbook Compassionate Cuisine: 125 Plant-Based Recipes from our Vegan Kitchen.

Eggless Egg Salad (Tofu Egg Salad)

Chef Linda's vegan spin on a sandwich classic means you don't have to give up the things you love when you eat a plant-based diet. Try this Eggless Egg Salad and see for yourself!

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Ingredients

  

• 1/2 cup vegan mayonnaise
• 1 tbsp yellow mustard
• 1 tbsp nutritional yeast
• 1 tsp black salt (or substitute 3/4 teaspoon regular salt)
• 1 tsp ground turmeric
• 1/4 tsp ground black pepper
• 1 package, about 14 ounces, firm or extra-firm organic tofu, drained and rinsed
• 2 stalks celery, chopped (about 1 cup)
• 1/2 small red onion, finely chopped (about 1/4 cup)
• Optional ingredients; chopped pickles, sliced radishes, or capers

Instructions

 

• In a medium bowl, stir together the mayo, mustard, nutritional yeast, turmeric, black salt, and pepper. Use clean hands to finely crumble the tofu into the bowl. Stir in celery and onion until everything is incorporated. Chill or serve immediately as a sandwich filling, on salad greens, or on crackers.

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