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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 (optional)
  • 2 teaspoons red wine vinegar
  • ½ teaspoon turmeric (optional, for eggy color)
  • 1 (14 ounce or 400 gram) package extra firm tofu, drained, patted dry and roughly chopped
  • ¼ cup diced red onion (Note 1)
  • ¼ cup dill pickle relish
  • 2 tablespoons finely chopped fresh parsley
  • 2 medium celery stalks, finely diced
  • 2 medium carrots, finely diced
  • 2 scallions, chopped
  • Kala namak (optional, for eggy flavor), to taste (Note 2)
  • Black pepper, to taste
Steps
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