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Vegan Egg Salad (Made with Tofu!)
Ingredients
  • ¼ cup vegan mayo, or more, if you like
  • 2 tablespoons Dijon mustard
  • 1 tablespoon tahini
  • 2 teaspoons red wine vinegar
  • Pinch turmeric, optional, for eggy color
  • 1 pound extra firm tofu, drained, patted dry and diced
  • ¼ cup dill pickle relish, or finely dice a dill pickle or two
  • 2 tablespoons finely chopped fresh parsley
  • 2 medium celery stalks, finely diced
  • 2 medium carrots, diced
  • 2 scallions, chopped
  • Kala namak (Optional, for eggy flavor. Can sub regular salt.), to taste
  • Black pepper, to taste
Steps
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