The best egg salad ever, sans eggs! This vegan egg salad is made with diced up tofu and crunchy veggies in a creamy base of vegan mayo, Dijon mustard and a bit of tahini.
Stir the mayo, Dijon mustard, tahini (if using), vinegar, and turmeric (if using) together in a medium bowl.
Add the tofu, onion, relish, parsley, celery, carrots and scallions. Gently stir until fully blended.
Season with kala namak or salt and black pepper to taste.
Serve in sandwiches, wraps, or atop a bed of greens.