Black salt adds the signature eggy flavor to this plant-based take on egg salad from Two Spoons food blogger Hannah Sunderani. Add crunchy pickles, thinly sliced celery, or capers for added crunch and texture.
What you need:
⅓ cup vegan mayonnaise
1 tablespoon nutritional yeast
2 teaspoons Dijon mustard
½ teaspoon black salt (kala namak)
¼ teaspoon ground turmeric
1½ cups extra-firm tofu, cut into ½-inch cubes
1½ tablespoons freshly chopped chives
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a small mixing bowl, whisk mayonnaise, nutritional yeast, Dijon mustard, black salt, and turmeric.
- Add tofu to bowl and mash with a fork to combine until an egg salad consistency is reached. Sprinkle with chopped chives, salt, and pepper and gently fold together.