Tofu Egg Salad

A protein packed tofu egg salad deeply seasoned with a rich umami vegan mayo dressing and finished with eggy Kala namak salt for the ultimate eggy flavor without any of the cholesterol.

Course Salad

Cuisine American Italian

Keyword tofu egg salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 192kcal

Author Florentina

Ingredients

16 oz block extra firm tofu cut into 1/2 inch cubes
¼ cup vegan mayonnaise (I used Follow Your Heart)
2 teaspoons Dijon mustard
2 teaspoon capers roughly chopped
1 Tbsp extra virgin olive oil
1 tsp onion powder
1 tsp white miso paste
2 teaspoon rice vinegar + more to taste
1 large garlic clove grated
1/2 teaspoon turmeric
¼ teaspoon sea salt
freshly ground black pepper

Garnish suggestions

Kala namak salt to taste (I like to use the coarse texture if available)
chopped fresh dill, chives, micro greens, baby arugula
freshly cracked black pepper, red chili flakes, sesame seeds
Pickled red onion

Instructions

Bring a small pot of water to a boil. Season generously with a big pinch of salt.
Meanwhile drain the tofu block and cut it into 1 inch cubes. Add it to the pot of boiling water and gently boil it for 10 minutes. Drain in colander and allow to cool until safe enough to handle. Use your hand and tear the pillowy tofu squares into smaller irregular pieces.
16 oz block extra firm tofu cut into 1/2 inch cubes
In a medium size mixing bowl combine together the mayo, vinegar, miso, dijon and olive oil. Add the capers, onion powder, garlic, turmeric, black pepper and sea salt. Mix well.
¼ cup vegan mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoon capers, 1 Tbsp extra virgin olive oil, 1 tsp onion powder, 1 tsp white miso paste, 2 teaspoon rice vinegar, 1 large garlic clove, 1/2 teaspoon turmeric, freshly ground black pepper, ¼ teaspoon sea salt
Add the tofu and toss everything to coat really well in the dressing. Refrigerate for a couple of hours or overnight to completely chill and for the tofu to soak up the flavors. Taste and adjust seasonings with more rice vinegar if desired. Hold off on adding anymore salt until serving when you will garnish with the kala namak eggy salt.
chopped fresh dill, chives, micro greens, baby arugula, freshly cracked black pepper, red chili flakes, sesame seeds, Pickled red onion, Kala namak salt to taste

Notes

Boil the Tofu - for the best flavor and texture I highly recommend you don't skip this step.
Should I still press the tofu? - No there is absolutely no need to press the tofu.
What is Kala Namak Salt? - this is a pink, purple or black salt with a high sulfur content which makes it smell and taste like eggs. Sprinkle a little bit on top for both the flavor and the scent.
Chill the Salad - for the best flavor make sure to refrigerate the salad for a couple of hours or overnight before serving. This will give the tofu a change to really soak up that dressing and for the flavors to mingle.

Nutrition