Tofu “Egg” Salad

Makes 6 Servings

For real egg flavor, add Indian Kala Namak black salt. You only need a small amount so add slowly to achieve desired taste. You can find this in specialty stores or online. Bread & butter pickles take this to the next level in flavor!


  • 1 pound firm tofu, drained
  • ¼ teaspoon garlic powder
  • ¼ teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 tablespoon mustard
  • 4 tablespoons plant-based mayonnaise
  • 2 tablespoons pickle relish
  • ¼ cup celery, finely chopped 
  • 1 green onion, finely chopped
  • Indian Kala Namak black salt
  • 1 tablespoon chopped fresh dill (optional)
  • 6 tomato slices
  • 6 lettuce leaves
  • sliced bread and butter pickles (optional but recommended)
  • 12 slices whole-grain bread


  1. Cut tofu into small cubes. Stir in green onion, celery, relish, mayonnaise, mustard, salt, turmeric, and garlic powder.
  2. Add Indian black salt (if using), a small amount at a time until desired egg flavor. Taste and adjust seasonings.
  3. Spread on bread and garnish with lettuce and tomato or other vegetables of choice.