Egg-ish Salad
An amazing lunch, whether as a sandwich, wrap, or on a salad. The recipe can be modified in so many ways. Eat it with kimchi or sauerkraut. Add dill relish or curry powder.
Ingredients
- 1 14 ounce tofu drained,extra firm
- 2 teaspoons turmeric
- 1 bunch scallions
- 4 ribs celery
- 1 cup Italian Parsley chopped
- ¾ cup mayonnaise vegan
- ½ cup mustard whole seed or other
- 1 teaspoon kala namak or more to taste, also known as black salt
Instructions
- Drain the tofu for at least 15 minutes. If you don't have a tofu press or a press that will not compress the tofu on its own, stick it on a plate or in a frying pan and place something heavy on it, like a cast iron skillet.
- While the tofu is draining, chop the celery, scallions, and Italian parsley.
- Once the tofu is drained, shred it in your hands. Add the vegetables and turmeric and mix well.
- Add the vegan mayo and mustard. Mix well.
- Add the black salt until satisfied with the taste. Mix.
- Enjoy!
Notes
This recipe can be modified in so many ways. Add oregano, curry powder, smoked paprika, Aleppo Pepper, za'atar, or other herbs. It is amazing with kimchi or sauerkraut.
Tried this recipe?Let us know how it was!