Name: Eggless Egg Salad (Tofu Egg Salad)
Ingredients: ½ 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; ¼ 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

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!

½ cup vegan mayonnaise

1 tbsp yellow mustard

1 tbsp nutritional yeast

1 tsp black salt (or substitute 3/4 teaspoon regular salt)black salt is actually pink and goes by the name kala namak

1 tsp ground turmeric

¼ 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)substitute finely chopped scallions if you prefer

Optional ingredients; chopped pickles, sliced radishes, or capers

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.