It has uncanny eggy flavors, a rich and velvety mouthfeel, and is extra delicious when stuffed into sandwiches with homemade avocado spread. Easy to throw together and the perfect make-ahead lunch!
– Block firm tofu – Vegan mayo – Sweet pickle relish – Nutritional yeast – Dijon mustard – Ground turmeric – Sweet or hot paprika – Back pepper – Capers – Scallions – Dill leaves – Kosher salt – Avocado – Lemon juice – Bread of choice – Sandwich fixings
First, press the tofu by slicing the brick into 4 slabs, then lay a thin dish towel and paper towels over top. Weigh them down with a heavy cookbook and wait for the water to drain for 20 minutes.
Make the dressing by whisking the vegan mayo, relish, nutritional yeast, mustard, kala namak, turmeric, paprika, and black pepper in a bowl. Make the dressing by whisking the vegan mayo, relish, nutritional yeast, mustard, kala namak, turmeric, paprika, and black pepper in a bowl.
To put the egg salad together, add the tofu cubes and caper-dill mixture into the bowl with the dressing. Stir gently to coat the tofu in the dressing/capers. Give it a taste and adjust the salt and pepper as needed. Then cover the bowl and place it in the fridge to chill for at least 30 minutes before serving.