½teaspoonkala namakaka black salt (Or use sea salt, if you can't find black salt.)
Instructions
Press the tofu for at least 10 minutes. Prep all of the other salad ingredients while the tofu presses.
Crumble the tofu into a medium sized bowl. Add all of the other salad ingredients, mixing and mashing well to combine. Serve in a sandwich, pita, wrap, or over salad greens.
Video
Notes
Black salt gives this tofu egg salad an "eggy" flavor. If you can't find it, you can use sea salt instead.Serve this salad immediately, or store it in an airtight container in the refrigerator. It will keep for three to four days in the fridge.Serving suggestions: in a sandwich, pita, or wrap; over salad greens; with crackers, bagel chips, or pita chips for dippingLeftovers will keep for 4-5 days in a covered container in the refrigerator.