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
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.