Traditional Southern egg salad has cooked egg yolk and sweet pickle relish. This recipe has neither. Since we are cutting back on the sugar, I used regular dill pickles, kinda like how my own mom made it. This recipe has a salt called Kala Namak which gives it more of an “eggy” flavor. It is optional but if you have an affinity for eggs, I suggest you give this ingredient a try. You can find it at many places on the internet for very cheap. Finally, an article in a fitness magazine recently asked it’s readers to recommend healthy egg salad recipes and I cannot think of how much more healthy an egg can be but without the yolk or even the actual entire egg. So, here you have it, egg white has been replaced with tofu and you will not even miss it.
8 oz firm tofu pressed dry and cut into 1/4″ cubes
1 tsp turmeric
1 tbsp nutritional yeast
2 tsp garlic powder
1/4 tsp Kala Namak black salt, optional*
salt and pepper to taste
1/4 tsp dry mustard
1 tbsp eggless mayonnaise
1 whole pickle, chopped
3 tbsp chopped celery leaves
2 green onions finely chopped
1 radish, diced
1. In a medium mixing bowl combine tofu cubes, turmeric, nutritional yeast, garlic powder, black salt and salt and pepper. Allow mixture to sit in the refrigerator for 15 – 20 minutes.
2. In a separate bowl mix mayonnaise, dry mustard and salt and pepper to taste.
3. Bring tofu mixture out of refrigerator and combine with dressing.
4. Gently fold in remaining ingredients and serve.