Step 1

Chop the tofu into small 1/2-inch cubes and set aside. (You don't need to press the tofu prior to using in this recipe).

Step 2

In a small mixing bowl combine the mayonnaise, nutritional yeast, dijon mustard, black salt, and turmeric. Whisk to combine.

Step 3

Add the tofu cubes to the mixing bowl and mash with a fork to combine everything into an egg salad consistency. Sprinkle with the chopped chives and sea salt and pepper to taste. Mix together.

Step 4

Serve this vegan egg salad on its own, or scoop between two slices of bread for an egg salad sandwich with your favourite toppings.