Quietly Vegan

12- 14 ounces Firm or Extra firm Tofu

1/2 cup vegan mayonnaise

1/2 teaspoon Dijon mustard

1/4 - 1/2 teaspoon Kala Namak (start with the smaller measurement)

1/2 teaspoon turmeric

1 - 2 tablespoons sweet pickle relish, to taste

2 T. diced red onion (optional)

salt & pepper to taste

​​​Eggless Egg Salad


  1. Squeeze or press tofu to remove excess moisture then crumble into a medium bowl.
  2. In another small bowl, combine the mayonnaise, mustard, kala namak, and turmeric.  Add this mixture to the tofu and combine.  Add the sweet pickle relish and the onion, if using.  Add additional salt and pepper if desired.
  3. Let the eggless egg salad chill in the refrigerator for 30 minutes to 1 hour for flavors to develop, then serve on toast with lettuce, tomato and additional vegan mayonnaise.

One of the things I knew I was going to miss the most when I first went vegan was my favorite sandwich - egg salad! Luckily, several good cooks I knew online suggested I purchase Kala Namak, an egg-y tasting salt which completely transforms tofu into a brilliant egg substitute in salads, scrambles and quiches.

This recipe serves 4 and comes together in a matter of minutes.  If possible let the salad rest for 30 - 60 minutes for flavors to meld.