Vegan Egg Salad

Ingredients

• 16 ounces Extra Firm Tofu ((450g) Pressed and Finely Diced)
• 1/2 cup Vegan Mayonnaise ((120g))
• 1 Tablespoon Dijon Mustard
• 1/2 teaspoon Dried Dill
• 1/4 teaspoon Turmeric
• 1/8 teaspoon Smoked Paprika
• 1/2 teaspoon Black Salt (Kala Namak)
• 1/4 teaspoon Ground Black Pepper
• 2 Tablespoons Green Onions (Chopped)

Instructions

1. 1

   Put the tofu on to press for 30 minutes. If you have a tofu press, then this is perfect. Otherwise you can place it on a plate with another plate on top of it and then put something heavy on top, like a stack of books or a heavy pot.

2. 2

   When the tofu is pressed cut it into thin strips and then dice it into very small pieces.

3. 3

   In a mixing bowl, add vegan mayonnaise, dijon mustard, dried dill, turmeric, smoked paprika, black salt, ground black pepper and chopped green onions.

4. 4

   Gently mix together to combine into a creamy dressing.

5. 5

   Add the finely diced tofu to the mixing bowl and gently fold it into the dressing until it's well combined.

6. 6

   Cover and refrigerate for at least 30 minutes for the flavors to blend.