Vegan Egg(less) Salad

Life is good again! I have been missing Fresh Tofu Inc's No-Egg salad ( ever since I moved from PA and I can not find any other brand that makes it!

But alas...I recently acquired some black sea salt. This inspired me to finally try a vegan egg salad recipe at home. This ingredient is crucial to impart that mild sulfur-y flavor characteristic of real eggs. I've followed this winning recipe on the Blooming Platter blog ( pretty closely, but have listed the measurements I ended up using here.

This recipe is the perfect texture and really lets the freshness of the herbs and tofu shine without being too creamy! Plus it took less than 10 minutes from start to finish--Bonus! I served it on delicious toasted rustic Italian bread with some crisp baby spinach.

1 package firm tofu (drained well)
2 celery stalks

3 Tbsp veganaise (I used Earth Balance brand)
1 Tbsp apple cider vinegar
1 tsp dijon mustard

2 tsp black sea salt
1 tsp garlic powder
1 1/2 tsp turmeric
1 1/2 tsp celery seed
2 tsp dill weed
1/2 tsp sugar
ground black pepper to taste

1. In a small bowl mix veganaise, vinegar, mustard, and all spices. Use as much turmeric as you need to impart a light yellow color (too little results in a grayish liquid from the black salt!)
2. In a large bowl roughly mash drained tofu with a fork
3. Chop celery into small pieces and add to tofu
4. Add veganaise mixture to the tofu but do not overmix (we want the texture to be on the chunky side)

Amazing! Truly my new favorite go-to sandwich.