Name: Mock Egg Salad (Standard)
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 14 oz Extra-firm Tofu-drained and crumbled; 1/4 cup Vegan Mayonnaise; 1 tbsp Yellow Mustard; 1/2 tsp Garlic Powder; 1/4 tsp Black Pepper; 1/4 tsp Turmeric-for color; Pinch Black Salt (Kala Namak)-optional, for eggy flavor; 1/4 cup Celery-finely diced; 2 tbsp Red Onion-finely diced

Recipe tier

A simple and satisfying plant-based egg salad using tofu as a base, perfect for sandwiches or snacking.

Total 20 min

Serves 4

Steps 5

Ingredients 9

Soundtrack the cook

Soul kitchen · 35 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 8m Cook 12m Plate 5m Reset 10m

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Tofu
14 oz 397 g Extra-firm Tofu-drained and crumbled
Sauce
cup 60 mL Vegan Mayonnaise
1 tbsp 15 mL Yellow Mustard
tsp 2.5 mL Garlic Powder
tsp 1.25 mL Black Pepper
tsp 1.25 mL Turmeric-for color
Pinch 1 g Black Salt (Kala Namak)-optional, for eggy flavor
Mix-ins
cup 30 g Celery-finely diced
2 tbsp 30 mL Red Onion-finely diced

Equipment

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Instructions

🎙️ Cook with voice coach

Crumble the Tofu into a medium bowl.
In a small bowl, whisk together all Sauce ingredients until well combined.
Pour the Sauce over the crumbled Tofu and mix gently to coat.
Add the Mix-ins to the Tofu mixture and stir until evenly distributed.
Chill for at least 10 minutes to allow flavors to meld. Serve on bread, crackers, or lettuce wraps.