Step 1

To a medium mixing bowl add all ingredients except the tofu: vegan mayo, finely chopped celery, finely chopped dill, finely chopped chives, apple cider vinegar, mustard, a finely grated garlic clove, salt, black pepper, turmeric powder, and black salt or Kala Namak for an eggy taste.

Step 2

Stir with a spoon till the ingredients are well combined.

Step 3

Drain and pat dry the tofu with a paper towel. Then with another paper towel apply some pressure on top of the tofu to remove some of its moisture. Do this a couple of times, turning the tofu upside down once.Cut the tofu into small dice (¼ inch, 0.6 cm).

Step 4

Transfer the tofu into the mixing bowl with the dressing. While you do so, crumble some of it, as if to make it look like crumbled egg yolk.

Step 5

Mix the tofu with the dressing until well combined, then serve in a bowl, on a toast, in a sandwich, or as a starter on cucumber slices. You can use this vegan tofu egg salad just like regular egg salad.