A creamy, herb-forward, and incredibly realistic plant-based egg salad. This version uses turmeric for color, Kala Namak for that authentic sulfur aroma, and nutritional yeast for deep umami flavor. Historically I have avoided including products like mayonnaise or branded spice blends in my cookbooks, sticking to more “home made” ingredients, so I thought I’d just share this recipe online for our viewers that have asked for it. Let me know what you think!

Yields: 3–4 Sandwiches
Prep time: 10 minutes

Ingredients:

The Base:

  • 1 block (approx. 14oz) Firm Tofu, cubed into bite-sized pieces
  • ½ cup Celery, thinly sliced
  • 1–2 tbsp Fresh Dill, finely chopped

The Dressing:

  • ¼ cup Vegan Mayonnaise
  • ½ – 1 tbsp Yellow Mustard
  • 1 tsp Trader Joe’s Green Goddess Seasoning Blend (or more to taste)
  • ¼ tsp Turmeric (for that golden “egg yolk” color)
  • Kala Namak (Black Salt), to taste (for the “eggy” sulfur aroma!)
  • Optional: 1 tbsp Nutritional Yeast (for extra savory umami depth)

For Serving:

  • Bread (toasted or fresh sourdough or multi-grain bread)
  • Lettuce & Tomato slices
  • Optional: Lemon pepper seasoning
  1. Mix the Dressing Base: In a large mixing bowl, combine the vegan mayonnaise, yellow mustard, Green Goddess seasoning, turmeric, and nutritional yeast (if using). Mix until the dressing is smooth and has a vibrant golden color.
  2. Add Tofu & Texture: Add your cubed firm tofu directly into the bowl with the dressing. Using a fork, press down on the cubes while mixing to break them up into irregular, bite-sized pieces. This ensures every piece of tofu is thoroughly coated and turns that beautiful golden color.
  3. Season with Magic: Sprinkle in the Kala Namak (Black Salt).
    • Note: Add it gradually and taste as you go until you reach your desired level of “eggy” flavor.
  4. Fold in Extras: Fold in the thinly sliced celery and the fresh dill. 
  5. Assemble the Sandwich:
    • Lay down your bread with fresh lettuce and tomato slices.
    • Heap on a generous portion of the golden tofu salad.
    • Optional: Sprinkle extra lemon pepper over the top for a bright, citrusy finish.

Pro-Tips

  • The Color Secret: Don’t skip the turmeric! Even a tiny amount makes a massive difference in making the tofu look like real egg yolks.
  • Flavor Timing: If you want the strongest “egg” aroma possible, add the Kala Namak right before you eat. 
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The turmeric will continue to tint the tofu beautifully as it sits!