1 - 16 oz package firm tofu, drained and pressed with paper towels of an excess moisture
3 tablespoons vegan mayonnaise
1 tablespoon yellow mustard
1 tablespoon dill pickle juice
2 stalks celery, finely chopped
½ cup red onion, finely chopped
¼ cup chives, finely chopped
2 teaspoons fresh dill, minced
1 teaspoon black salt, also known as Kala Namak
½ teaspoon ground turmeric
¼ teaspoon smoked paprika
Fresh ground black pepper and salt, to taste
Favorite bread
Butter Leaf lettuce
Sprouts or microgreens
Instructions
In a bowl, crumble tofu with your hands or the back of a fork. Add celery, red onion, chives, and dill.
Mix to combine all ingredients. Set aside.
In another small bowl combine mayonnaise, mustard, pickle juice, black salt, turmeric, and smoked paprika. Mix to combine all the ingredients. Add wet ingredients to tofu mixture and mix again, making sure all the ingredients are thoroughly incorporated. Taste and adjust seasonings.
Let mixture cool in the refrigerator for 5-10 minutes.
Serve on favorite bread with lettuce and microgreens.
Enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-egg-salad-sandwich/