i often will whip up a batch of tofu vegan egg salad sandwiches for get togethers or bbqs. It is so easy to make and often times people have no idea that it is vegan. I also like to make some on the weekends to keep in the fridge for a fast weekday lunch. I love it on crackers or even on salads. The addition of black salt will give it a more convincing egg taste but you don’t have to use it. It is a surfer salt and smells and taste of eggs. You can often find it at specialty spice shops or online.
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
1/2 teaspoon black salt (optional)
salt and pepper to taste
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.
Place tofu in a bowl, and crumble with hands or a fork.
Add in the mayo,spices, pickles, and pickle juice. Mix well.
Store in an airtight container in fridge for 3 - 5 days.