Quick, Easy, & Delicious Vegan “Egg” Salad!

This tofu “egg” salad is very easy to make and is amazingly close in both taste and texture to the traditional egg salad I grew up eating! You only need five ingredients, four of which are readily available at your local grocery store. You will probably need to order the kala namak (black salt but it looks pink to me) that gives this recipe its classic egg flavor. It is often difficult to find locally, but is essential to the recipe and can be easily ordered online. (I use Pride Of India from Amazon and get a 2 lb container because I also use it to make scrambled tofu and vegan “eggnog”).

Below are all of the ingredients you will need. I like to use 1 tsp of the kala namak and 1/8 tsp turmeric. You can decrease the kala namak to 1/2 to 3/4 tsp if you are used to less salt, and/or increase the turmeric to 1/4 tsp if you want a deeper yellow color in your “egg” salad. Please note that kala namak (Himalayan black salt) is NOT the same thing as Himalayan pink salt and they are not interchangeable!

I recommend using firm tofu rather than extra-firm in this recipe because it gives a softer texture that mimics egg white better. You will need to press your tofu and you can use whatever method you prefer to do that. Personally, I love the tofu press from Tofuture and have two of them because I use it so much. It is very simple to use, is mess free, and washes up quickly.

The tofu in the back is unpressed, and the one in front was pressed in my Tofuture press on the lowest tension for 30 minutes. That worked perfectly for this “egg” salad:

Crumble the pressed tofu with your hands into a mixing bowl until it looks like curds:

Combine the remaining ingredients in another bowl and mix them together:

Add the mayo mixture to the crumbled tofu and mix until all the mayo is incorporated:

Serve as desired and enjoy! I made “egg” salad sandwiches with my gluten free white sandwich bread and they were delicious! Please note that while you can serve it immediately, the “egg” salad flavor gets even better if you cover and chill it for a few hours before serving.