This Vegan Egg Salad might actually fool you into thinking you are eating REAL Egg Salad! Himalayan Black salt is the secret ingredient that adds that sulphur 'eggy' flavor! Delicious and simple, it's ready in five minutes or less!
Open Tofu package and press firmly to drain. Mash with fork to desired texture.
Chop fresh chives and add to tofu.
Add remaining ingredients and mix well!
Serve on toast or crackers as desired, or with gluten-free crackers and bread.
You can make your own vegan mayo if you like! And do not skip the black salt - give it a try!If you are making sandwiches ahead, just beware that they could get a little soggy if you are using soft bread. If I'm making this for lunches, I usually take the bread and tofu egg salad in separate containers and spread on when I'm ready to eat! Yummy!