Vegan Egg Salad

Ingredients

firm tofu drained

1 1/2 (14 oz) block

vegan mayo

1/2 cup + 1 tbsp

sweet pickle relish

3 tsp

nutritional yeast

4 1/2 tbsp

Dijon mustard

3 tsp

kala namak

3/4 tsp

ground turmeric

3/8 tsp

paprika

3/8 tsp

black pepper freshly cracked

to taste

capers drained

1 1/2 tbsp

scallions roughly chopped, light green and white parts only

3/8 cup

fresh dill roughly chopped

3/8 cup

kosher salt

to taste

red onion very finely diced

3/8 cup

Method

1. 01Slice tofu lengthwise into 4 slabs. Cover with a thin dish towel or paper towels. Weight down with a heavy cookbook and press for 20 minutes, changing towels halfway through.20 min
2. 02Slice each slab lengthwise into 8 slivers (32 total). Cut each sliver into pea-sized cubes.
3. 03Whisk vegan mayo, relish, nutritional yeast, mustard, kala namak, turmeric, paprika, and black pepper in a large bowl.
4. 04Pulse capers, scallions, and dill in a food processor until mixed but still chunky, or finely chop by hand.
5. 05Add tofu cubes and caper mixture to the dressing. Add red onion if using. Stir gently to coat without crushing. Taste and adjust salt and pepper.
6. 06Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.30 min