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 summer campers at 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)
1 package, about 14 ounces, firm or extra-firm organic tofu, drained and rinsed
2 stalks celery, chopped (about 1/2 cup)
1 small red onion, finely chopped (about 1/2 cup)
1 tablespoon nutritional yeast
1 teaspoon turmeric
1 tablespoon prepared yellow mustard
1/2 cup vegan mayonnaise
1 teaspoon black salt (or substitute 3/4 teaspoon regular salt)
1/4 teaspoon black pepper
Crumble tofu with a fork or with clean hands into a medium bowl. Add celery and onion. Then mix together in a separate bowl the nutritional yeast, turmeric, mustard, vegan mayonnaise, black salt and pepper. Pour dressing over tofu salad and stir gently to combine. Chill or serve immediately as a sandwich filling, on salad greens, or on crackers.