To make this recipe, prepare medium tofu or firm tofu. “Medium tofu or firm tofu are still soft, so both work well in this recipe. Extra-firm and extra-firm tofu are better for things like cubed tofu used in stir-fries,” says Hahn. I will explain.
While you’re in the produce section, pick up some celery, green onions, fresh dill, and lemon. Next, for the egg salad dressing, you’ll need vegan mayonnaise, Dijon mustard, apple cider vinegar, black salt, salt, turmeric, and pepper. “Black salt, also known as kala namak, gives this egg salad its ‘eggy’ flavor. It pairs well with other recipes, like scrambled tofu or vegan deviled eggs made from potatoes.” Hahn says. “Oh, by the way, the actual color is pink, not black.”