Egg Salad

2016-07-03 17.25.47Eggless of course.  We have made variations of this before, but I came across this recipe:

The “Dark” Secret to Perfect Vegan Egg Salad!

I learned that the key for making a tofu mixture really taste like eggs was to add Himalayan black salt.  I made some slight tweaks.  Some people add diced onions. Some may want to add relish.  Serve on a nice bread (toasted or not) with lettuce or plain.

Yield: approximately 2 cups


  • 14 ounces firm tofu, drained(and pressed if you can)
  • 1 1/2 teaspoons black salt, or to taste (you may substitute sea salt for a different, but still delicious, result)
  • 2 stalks of celery, trimmed, sliced vertically into 4 strips and sliced thinly crosswise
  • 3 tablespoons vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 3/4 teaspoon yellow mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons celery seed
  • 1 teaspoon dried dill weed or 1 tablespoon fresh minced dill
  • 1 teaspoon natural sugar or to taste
  • freshly ground black pepper to taste

Mash tofu with salt in a medium-size bowl using a potato masher or a fork. Don’t worry about over-mashing, as the texture seems to improve with additional mashing. Fold in celery with a fork. In a small cup or bowl, whisk together all remaining ingredients except black pepper and fold it into the tofu mixture until the dressing is completely incorporated.  Adjust seasoning with additional black salt, sugar, and pepper if needed. Store in an airtight container in the refrigerator.