Black salt provides the signature eggy taste to this plant-based tackle egg salad from Two Spoons meals blogger Hannah Sunderani. Add crunchy pickles, thinly sliced celery, or capers for added crunch and texture.
What you want:
⅓ cup vegan mayonnaise
1 tablespoon dietary yeast
2 teaspoons Dijon mustard
½ teaspoon black salt (kala namak)
¼ teaspoon floor turmeric
1½ cups extra-firm tofu, minimize into ½-inch cubes
1½ tablespoons freshly chopped chives
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a small mixing bowl, whisk mayonnaise, dietary yeast, Dijon mustard, black salt, and turmeric.
- Add tofu to bowl and mash with a fork to mix till an egg salad consistency is reached. Sprinkle with chopped chives, salt, and pepper and gently fold collectively.
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