Vegan Egg Salad

🥘 Ingredients

• firm tofu 1
• vegan mayo 5 tbsp
• sweet pickle relish or dill pickle relish 0.67 tbsp
• nutritional yeast 3 tbsp
• Dijon mustard 2 tsp
• kala namak ½ tsp
• ground turmeric ¼ tsp
• sweet or hot paprika ¼ tsp
• Freshly
• capers 1 tbsp
• roughly chopped scallions ¼ cup
• tightly packed fresh dill leaves ¼ cup
• Kosher salt or sea salt
• red onion ¼ cup
• or ripe avocado 1 piece
• Kosher
• A
• A squeeze of Dijon mustard
• bread of choice 8 slice
• Sandwich fixings of choice: lettuce leaves

1. 1

   Gather: firm tofu , vegan mayo , sweet pickle relish or dill pickle relish , nutritional yeast , Dijon mustard , kala namak , ground turmeric , sweet or hot paprika , Freshly cracked black pepper, capers , roughly chopped scallions , tightly packed fresh dill leaves , Kosher salt or sea salt , red onion . For the for egg salad sandwiches (see note 2): or ripe avocado , Kosher salt and freshly cracked black pepper to taste, A couple squeezes of lemon juice, A squeeze of Dijon mustard , bread of choice , Sandwich fixings of choice: lettuce leaves .
2. 2

   Prepare the tofu. Slice the tofu vertically into 4 slabs. Cover the tofu with a thin dish towel or several paper towels. Weigh down the tofu with a heavy cookbook. Press for 20 minutes , changing the towels in between. Or use a tofu press before you cut it into slabs. Now slice each of the 4 slab lengthwise into about 8 slivers, so you have 32 sliver. Now cut each sliver into pea-sized cubes (very tiny cubes).
3. 3

   Make the dressing. In a large bowl, whisk together vegan mayo, relish, nutritional yeast, mustard, kala namak, turmeric, paprika, and black pepper to taste.
4. 4

   In a food processor, pulse together the capers, scallions, and dill until mixed up but still chunky. Or, use a knife to very finely chop the ingredients together.
5. 5

   Make the egg salad. Add the tofu cubes and the caper mixture to the mayo dressing. If using red onion, add it in as well. Stir gently to coat all the tofu pieces without crushing them. Taste for seasonings, adding a pinch of salt and black pepper as needed. Cover and refrigerate for 30 minutes (or more) before serving to allow the flavors to meld.
6. 6

   If you're making egg salad sandwiches, make the avocado spread just before serving. Using a fork, mash the avocado in a bowl. Add salt and pepper to taste, a squeeze of lemon juice, and a touch of Dijon mustard. Taste, adding more lemon juice or mustard as desired.
7. 7

   Lightly toast each slice of bread using a toaster, toaster oven, underneath your broiler, or in a frying pan with some oil or cooking spray.
8. 8

   Assemble the sandwiches. Spread some of the avocado spread on one slice of bread, then add your sandwich toppings of choice. Follow with a generous amount of the vegan egg salad. Top with the remaining slice of bread. Repeat with remaining bread. Serve with pickles on the side, if desired.