Lindsay S. Nixon
My long search for the perfect vegan "egg" salad is over! This tofu eggless salad tastes just like the original, only it's fat-free and a whole lot healthier. Black salt is the secret ingredient here. This has quickly became a favorite in our household.
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If using firm tofu, press for at least 20 minutes. Give extra-firm tofu a good squeeze before starting. Crumble the tofu into a large mixing bowl. Add the remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Season with additional spices, to taste.