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Tofu Egg Salad on a yellow plate
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Tofu “Egg” Salad

Prep Time10 minutes
Course: Main Course, Spread
Cuisine: American
Keyword: dairy-free, gluten-free, plant-based, vegan, vegetarian
Servings: 4
Calories: 175kcal
Author: Heather Reseck, RDN

Ingredients

  • 1 14-16-ounce package organic firm tofu, drained
  • ¼ cup vegan mayonnaise to taste
  • ½ teaspoon black salt kala namak, to taste
  • 1 pickle chopped, optional
  • pinch of turmeric for color

Instructions

  • Place the block of tofu on a plate. Place a second plate on top of the tofu and top with some weight, such as a cookbook or a couple cans of food. Let stand for 5-10 minutes.
  • Drain off excess water.
  • Mash tofu in a bowl with a potato masher or fork.
  • Add mayonnaise to the desired consistency.
  • Stir in black salt.
  • If desired, add chopped pickles.
  • If desired, add a pinch of turmeric for color.

Nutrition

Serving: 0.5cup | Calories: 175kcal | Carbohydrates: 4g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 506mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.3mg | Calcium: 133mg | Iron: 1mg