Vegan Egg Salad — Plant Based Livin'

Ingredients

• 1 Block organic firm tofu (pressed and crumbled to resemble mashed up egg)
• 1 TBSP Vegan mayo
• 1 TBSP TJ’s Dill Pickle Mustard (this is a Summer only item, sub regular mustard if you don’t have it)
• 1 TSP Nutritional yeast
• ½ TSP TJ’s onion salt
• ½ TSP Garlic powder
• ½ TSP TJ’s Green Goddess seasoning
• ½ TSP Dried dill weed
• ¾ TSP Black salt (This will give you that “eggy” taste. A little goes a long way and can be found online or in Indian/Asian markets)
• ¼ TSP Turmeric
• 1/8 TSP Smoked paprika
• Salt and Pepper to taste
• 1 medium/large dill pickle, diced small (I prefer cold pickles over shelf-stable ones. I like Grillo’s and Sonoma Brinery Manhattan style pickles)
• 4 TBSP pickle juice (this is a secret of my mom’s and I think it adds a nice kick)