I have always been the biggest tofu hater, but recently I've been trying to learn to like it. Turns out I can handle tofu as long as it's not extra firm. The texture just weirds me out. But this tofu egg salad is so amazing!
Ingredients
1 block medium firm tofu
4-5 tablespoons vegan mayo (find my recipe here!)
2 teaspoons dijon mustard
1 & 1/2 teaspoons lemon juice
2 tablespoons nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon black salt (kala namak)
salt & pepper, to taste
-Drain tofu. Break it up into a bowl and use a fork to mash the pieces as small as you'd like.
-Add all other ingredients and mix together.
-Refrigerate and eat as is or use on sandwiches/wraps/crackers.
Notes:
-Garnish with chives, fresh dill or parsley!