Vegan Egg Salad Recipe

Name: Vegan Egg Salad Recipe
Ingredients: 12 oz. (340 grams) of extra firm tofu, pressed dry with a kitchen towel and chopped into small cubes (¼ - ½ inches); ¼ cup of vegan mayonnaise, *homemade or store-bought; 2 teaspoons of Dijon mustard (1 teaspoon if using homemade mayonnaise); 1 tablespoon of nutritional yeast; 1 teaspoon of kala namak salt (black salt); 1 teaspoon of dill weed; ½ teaspoon of turmeric; 1 tablespoon of chives, finely chopped; 1 tablespoon of sweet relish

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Hand-pressed tofu mixed with creamy mayo, dill, and turmeric for a delicious vegan appetizer. Perfect oil-free with homemade ingredients!

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Ingredients

12 oz. (340 grams) of extra firm tofu, pressed dry with a kitchen towel and chopped into small cubes (¼ - ½ inches)
¼ cup of vegan mayonnaise, *homemade or store-bought
2 teaspoons of Dijon mustard (1 teaspoon if using homemade mayonnaise)
1 tablespoon of nutritional yeast
1 teaspoon of kala namak salt (black salt)
1 teaspoon of dill weed
½ teaspoon of turmeric
1 tablespoon of chives, finely chopped
1 tablespoon of sweet relish