Eggless Salad

By: Stacy De-Lin

2 12 oz. blocks extra firm tofu
2 Tbs. prepared Vegg
1 cup vegan mayonnaise
2 tsp. Dijon mustard
1 tsp. dry mustard
1/4 tsp. kala namak/black salt
1/2 tsp. black pepper

Remove as much of the liquid as possible from the tofu. The tofu should be so dry that it begins to crumble. Each block of tofu should be pressed for at least four hours, if not overnight. The salad will be watery if you don’t take the time to dry the tofu. When pressed, crumble the tofu with your fingers.

Mix 1 Tbs. of dry Vegg powder with 1 cup of water in a high speed blender. Do not hand mix, it must be blended. Add 2 Tbs. (only) of Vegg mixture to the vegan mayonnaise, and mix together. Then add the Dijon and dry mustard, black salt, and pepper and mix well. Add crumbled tofu and fold into wet ingredients.