Ingredients
Dry
- 14 oz Firm tofu (pressed and crumbled)
- 0.5 cup Celery (finely diced)
- 0.25 cup Red onion (finely diced)
- 2 Tbsp Fresh dill (chopped)
- 1 Tbsp Nutritional yeast
- 0.25 tsp Turmeric powder (for color)
- 0.5 tsp Kala namak (Indian black salt) (essential for the 'egg' flavor)
- 0.25 tsp Black pepper
Wet
- 0.5 cup Vegan mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp Lemon juice (freshly squeezed)
Method
- 1. Press the tofu for about 10 minutes to remove excess water, then crumble it into a large mixing bowl to resemble the texture of chopped hard-boiled eggs.
- 2. In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, lemon juice, nutritional yeast, turmeric, kala namak, and black pepper until smooth.
- 3. Pour the wet dressing over the crumbled tofu.
- 4. Add the diced celery, red onion, and fresh dill to the bowl. Gently fold everything together until the tofu is evenly coated.
- 5. Taste and adjust seasoning, adding more kala namak for an 'eggier' flavor or more mayo for creaminess if desired.
- 6. Serve immediately on bread, in a wrap, or over a bed of greens, or chill in the refrigerator for 30 minutes to let the flavors meld.
Chef's notes
Kala namak (Indian black salt) is crucial for the sulfuric 'egg' flavor. If you cannot find it, regular sea salt works, but it will lack the authentic egg taste.