Name: Vegan Egg Salad
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 14.5 ounce firm tofu (or extra-firm); 0.25 cup vegan mayo (homemade or store-bought); 1 tsp yellow mustard (or dijon mustard); 1.5 tbsp dill pickle juice (from the jar of pickles); 2 tsp sweet relish; 0.125 tsp smoked paprika; null pinch turmeric (tiny); 0.5 tsp black salt (or regular salt, + more to taste); 0.25 tsp black pepper; 1 onion green onions (white and light green parts, thinly sliced); 1 loaf loaf of bread (for serving); null to_serve butter lettuce (for serving); null to_serve tomatoes (sliced, for serving); null to_serve sprouts (for serving)

Instructions

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1

Press the firm tofu (14.5 ounce): Wrap the firm tofu (14.5 ounce) in paper towels or a clean tea towel. Place something heavy on top of it, like a cast iron pan, and let it sit.
2

Make the dressing: While the tofu presses, whisk together the vegan mayo (0.25 cup), yellow mustard (1 tsp), dill pickle juice (1.5 tbsp), sweet relish (2 tsp), smoked paprika (0.125 tsp), [tiny pinch turmeric], black salt (0.5 tsp) and black pepper (0.25 tsp). Set aside.
3

Slice the tofu: Once the tofu is pressed, slice the block into thin strips, then slice thinly the other way. Chop into even smaller pieces.
4

Combine and Chill: Add the chopped tofu to the bowl with the creamy dressing, along with the onion (1 green). Stir well. Cover and refrigerate for 30 minutes if possible before eating, to let the flavors meld together. Serve on of bread (1 loaf) with [to_serve butter lettuce], sliced tomatoes, sprouts, and any other desired toppings.