This recipe is from Lynn Halpern. I was attending a fundraiser for the Misha May Foundation in the fall of 2012 and this salad was one of the many items at the buffet. Now, I’ve eaten a lot of egg-free “egg” salad over the years, but this was so good I emailed Lorraine May, President and Founder of Misha May, to request the recipe. She directed me to Lynn Halpern, who graciously shared her recipe.  

I think the secret to this salad is using tofu that has been very well drained.  Also, don’t substitute regular salt for the black salt and finely dice all of the veggies. This salad makes an amazing sandwich but is also good over a bed of greens or with crackers for snacks.  ~ Kris

 

• 1 package firm tofu, drained   

• ¼ tsp. turmeric

• ½ tsp. celery seed

• ½ tsp. black salt

• T  finely diced onion (I use red) 

• T finely diced red bell pepper

• 2  T pickle relish or diced pickles (I use sweet pickle relish)

• 1 stalk celery, finely diced

• 1 T fresh dill or 1 tsp. dried 

• 1/3 cup Veganaise (I use close to ½ cup)