Vegan Egg Salad

Step 1

Mash the tofu in a bowl with a potato masher or your hands. Heat the oil in a large non-stick or cast iron skillet on medium-high heat. Add mashed tofu, nutritional yeast flakes, onion powder, garlic powder, basil, parsley, turmeric, dill, and black salt.

Step 2

Cook while stirring the tofu until the liquid has evaporated and it is golden, usually about 5 minutes.

Step 3

Turn off the stove, add celery and green onion, and stir. Add vegan mayo; you can make your own or use store-bought.

Step 4

You can serve it immediately on bread or rolls, or chill in the refrigerator in an airtight container for about 3 days.