Easy Vegan Egg Salad

This super easy vegan egg salad is perfect for meal prepping ahead and only needs 10 ingredients. Great for those summer days when you don’t want to cook!

Ingredients

▢1 14oz block soft tofu (can use firm)
▢6 tablespoon vegan mayo
▢2 teaspoon yellow mustard
▢1 teaspoon fresh lemon juice
▢¾ teaspoon black salt
▢¼ teaspoon turmeric
▢¼ teaspoon black pepper, more to taste
▢⅛ teaspoon celery salt
▢paprika, for topping, Optional
▢2 green onions, Optional
Instructions
Use a tofu press to press out tofu for 30 minutes.
Remove tofu and pat dry. Put block onto a plate and mash into very fine crumbles pressing down with the back of a fork.

Place into a bowl or container with remaining ingredients. Stir together very well until tofu has turned a yellow hue.
Serve on sandwiches, with crackers, over a bed of lettuce or itself. Store leftovers in an air tight container for 3-5 days in the fridge.
Notes
*We encourage you to read through the post for notes.