This no-mayo tofu egg salad is a delicious vegan version of traditional egg salad - enjoy it on a sandwich, as a dip, or add a scoop to your salad for extra protein!
Drain and Press the tofu for 15-20 minutes or so until most of the excess water has been removed from the tofu. Alternatively, you can gently squeeze the tofu over the sink (like a sponge) to remove water.
In a large mixing bowl, crumble the tofu. Add the celery, bell pepper, pickles, tahini, mustard, onion powder, dill, and ground pepper to the bowl. Stir to combine.
Taste and adjust seasoning as needed- if you want salt, now is the time to add (I found it doesn’t need salt and was just as good on its own!)
Serve on sandwich bread, with crackers, as a crudite dip, or add a scoop to the top of a salad.