To make this recipe, pick up some medium or firm tofu. “Medium or firm tofu will still be on the soft side and either one works well in this recipe. The extra firm and super firm types are better for things like cubed tofu that you might use in a stir-fry,” Hahn explains.
While in the produce aisle, pick up some celery, scallions, fresh dill, and a lemon. Then, for dressing the egg salad, we’ll need some vegan mayo, Dijon mustard, apple cider vinegar, black salt, salt, turmeric, and pepper. “The black salt which is also known as kala namak is what gives this egg salad the ‘eggy’ flavor. It works great in other recipes too like tofu scrambles, and vegan deviled eggs made from potatoes,” Hahn shares. “Oh, and incidentally, it is actually pink in color, not black.”