Egoless Egg-Free Salad

vegan, gluten-free (potentially), grain-free, nut-free, refined sugar-free

Adapted from a recipe in Vegan Fusion World Cuisine

I have to admit, I never really liked egg salad. Maybe the kind I always tried seemed mushy and bland, but I wanted to like it since it's an easy, cold protein-rich entrée for summertime. So I was willing to give this vegan version a try, and I was impressed! Tofu stands in for the eggs and holds up well with the dressing (it's not mushy at all!). Fresh dill, dijon mustard, and soy sauce give it an amazing flavor that gets even better after sitting for a few hours, so it's ideal for a potluck or picnic.

Serves: 4-6 / Active time: 10 minutes

Ingredients:

• 1 lb Extra-firm tofu*
• 3-4 celery stalks, small diced
• 1-2 green onions, chopped
• 1/2 cup vegan mayonnaise**
• 1 tablespoon fresh chopped dill or 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black salt (or sea salt)***
• 1 teaspoon turmeric powder
• 1 Tablespoon Dijon mustard
• 1 1/2 teaspoons apple cider vinegar
• 2 Tablespoons soy sauce or tamari (gluten-free option)
• ground black pepper, to taste

For Serving:

• crusty bread, tortilla, crackers, and/or leafy greens

Directions:

1. Crumble the tofu with your hands into a large mixing bowl, and then gently mix in all the remaining ingredients. 
2. Serve immediately with crackers, in a sandwich or wrap, or on a bed of greens, or chill for later. Store in an airtight container for up to 5 days. 

*It doesn't matter too much whether you get firm, extra-firm, or super firm. If you only have firm (which is a bit softer), just remove the block of tofu from its package and wrap it in a towel and place something heavy on it for 20 minutes or so to press some of the water out.
**There are many egg-less vegan mayonaises to choose from these days (Vegenaise, Just Mayo, Earth Balance, even Hellman's makes a vegan version now)
​***Black salt or Kala namak is a rock salt that lends a smell of sulfur similar to eggs. Don't worry, if you don't have it; this salad is still great with just regular sea salt. For other recipes calling for black salt, check out Tofu Scramble and Deviled Potatoes.