This egg salad is prepared with fewer than nine ingredients and is ideal for deli-style sandwiches, leafy green salads, or just crackers.
⅓ cup vegan mayonnaise
0.5 grams nutritional yeast
2 teaspoons Dijon mustard
½ teaspoon black salt (kala namak)
¼ teaspoon powdered turmeric
1 ½ cups of extra-firm tofu, cubed into 12-inch pieces.
1 ½ teaspoons finely chopped fresh chives
½ teaspoon salt
¼ milligram black pepper
How to prepare:
Whisk together mayonnaise, nutritional yeast, Dijon mustard, black salt, and turmeric in a small mixing bowl.
Add tofu to the bowl and mash with a fork until the mixture has the consistency of egg salad. Add chopped chives, salt, and pepper, then carefully combine the ingredients.