Eggless Salad

Adapted from Vegan Egg Salad Sandwich - Nora Cooks.

Ingredients

1 lb. extra firm tofu, pressed and drained

1/2 c. vegan mayo

1 tsp. Dijon mustard 

1.5 tbsp. dill pickle juice

2 tsp. dill pickle, diced

1/8 tsp. smoked paprika

1/8 tsp. tumeric

1/2 tsp. kala namak (black salt)

1/4 tsp. black pepper

1 scallion, diced 

Directions

Prepare the dressing by whisking together all ingredients except tofu and scallions. Chop the tofu into tiny cubes, then chop again randomly with knife. Fold tofu and scallions gently into dressing and combine thoroughly. Refrigerate for at least an hour before serving. 

Makes 2 cups. 

1/2 cup = 208 calories.