Tofu Egg Salad



  • 1 cube extra firm organic tofu

  • 1-2 teaspoons turmeric (depending on your preference, I like more, some people like less)

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 3 tablespoon diced pickles (plus a teaspoon of pickle juice)

  • 1/4 cup vegan mayo

  • 1 tablespoons yellow mustard

  • salt and pepper to taste


  1. Wrap drained tofu in a clean kitchen towel, or a few paper towels, and place a few books, heavy plate, or can on top for 5 - 15 minutes to remove excess moisture.

  2. Place tofu in a bowl, and crumble with hands or a fork.

  3. Add in the mayo,spices, pickles, and pickle juice. Mix well.

  4. Store in an airtight container in fridge for 3 - 5 days.