Here is a wonderful recipe for a Tofu version of Egg Salad that is absolutely delicious. I recently served it to the family for a birthday appetizer. All the crusts cut off and everything was cut into small triangles. We ran out!! The non-vegans said they loved it.
I have to thank my amazing client CJ for finding this fantastic recipe. The MAGIC is in the black salt (Kala Namak). I swear, just taste the salt and you will think you are tasting eggs that have been put in a jar! Blew my mind the first time I tried it.
Initially, I had to purchase the black salt online from Amazon but then I found it at the local Indian Grocery store which is a stockpile of spices and so much cheaper than other places.
I have made with pressed tofu as well as non-pressed and both work well. The only ingredient I have omitted because I didn't have it was the chives but I expect it would be great with it.
I would love to hear how you use it.
