The best vegan tofu egg salad to make the perfect classic sandwich or Tartine. It gets its perfectly eggy flavor from black salt, turmeric and dijon balanced out by a little rice vinegar, tamari and just a touch of mayo. Sprinkle with fresh chives or dill for a nice presentation.
If using the silken firm tofu simply open the package, drain and transfer to a bowl. Crumble into large chunks. (If using regular firm or extra firm tofu make sure to drain and press first to remove as much of the water as possible. Pat dry well with a lint free tea towel then crumble into a bowl)
14 oz block firm tofu
In a separate bowl combine the vegan mayo, vinegar, tamari, mustard, turmeric, onion powder, paprika and olive oil if using. Mix in the scallions then add the dressing to the bowl with the tofu.
Use a spatula and mix the tofu with the dressing until well coated all over. Season to taste with the eggy Kala Namak salt. Scoop the salad over a slice of bread and garnish with chives, pickled onions or capers + some coarse Kala Namak salt. (To make little tea sandwiches use a rye bread, cut off the the crust and make little sandwiches filled with the tofu egg salad.)
14 oz block firm tofu, 1 pinch Kala Namak salt, 1/4 cup onion chives for garnish
Notes
Can you freeze this eggless salad? Because tofu changes texture during freezing it isn't recommended to freeze this particular recipe. It can be refrigerated for 3 -5 days and it's best served chilled.
What is Kala Namak? - In a nutshell it's a Himalayan sulfurous rock salt that smells strongly like boiled eggs. It comes in black or pink colors and it's best added on top of the food so you can enjoy the eggy aroma as you take a bite but also to avoid over-salting the dish. It's what you sprinkle on top of tofu scramble for the ultimate eggy dish.
Toppings - Fresh onion chives and pickled red onions are my favorite toppings for this salad alongside a few grains of coarse black salt. Fresh dill and capers would also compliment the flavors and so would some freshly cracked pepper. Think outside the box with sprouts, thinly sliced cornichons, radishes or cucumber.