No-egg Egg Salad

By the Gracious Vegan

This is another one of those recipes that took many tries to get it to where I loved it. The texture of the tofu, finding the perfect vegan mayonnaise (had to make it myself), the use of pickle relish or not, the balance of two kinds of salt… all these little decisions made a big difference in my liking for this recipe. I am only now, after several years, proud enough of this approach to share it on my site. I hope you like it as much as I do!

Makes about 3 cups

Drain and dry the tofu by wrapping it in a few paper towels and then a clean rag or towel. Lean on the block a few times to get most of the water out. Place the tofu in a medium bowl and mash it into pea-sized chunks with a fork, pastry blender, or potato masher.

• 1 pound firm or medium tofu (not silken) (I find that extra firm tofu is too hard)

Stir in the rest of the ingredients

• 1/3 cup (or more) Tofu-Cashew Mayonnaise, No Oil or other vegan mayonnaise – the amount will really depend on your tofu and your preference

• 1 large or 2 small celery stalk(s), finely chopped (can include some of the leaves)

• 2 Tablespoons finely chopped red onion or other mild onion

• 2 Tablespoons pickle relish (optional – gives it a sharper taste)

• 1 teaspoon turmeric

• 1/2 teaspoon Kala Namak salt (aka Himalayan black salt—it has a sulfuric taste like egg yolks)

• Salt (I use 1/4 teaspoon) 

• Freshly ground pepper to taste

Ready to serve, or it lasts about a week in the refrigerator. Do not freeze—the tofu gets chewy. 

Timing: around 20 minutes

Gluten-free