Step-by-Step Instructions

1. 1.Prepare the Tofu

   Press the 12 oz block of soy-free fava bean tofu using a tofu press for 3-4 minutes to remove excess water. Once pressed, grate the tofu into a large mixing bowl using the large side of a grater.

2. 2.Combine Tofu and Vegetables

   Add 1/2 cup of chopped red onion, 1/2 cup of diced celery, 1/2 cup of chopped green onions, and 1/2 cup of chopped dill pickles to the grated tofu in the bowl. Mix well to combine all ingredients.

3. 3.Prepare the Dressing

   In a separate small bowl, combine 3/4 cup of silken tofu mayonnaise, 2.5 teaspoons of Dijon mustard, 1 tablespoon of lemon juice, 1.5 tablespoons of pickle juice, 3/4 teaspoon of turmeric, 1 tablespoon of non-fortified nutritional yeast, and 1/2 teaspoon of India black Kala Namak salt. Whisk thoroughly until all ingredients are well incorporated and smooth.

4. 4.Add Fresh Herbs and Dressing

   Add 1/4 cup of fresh chopped dill and 1/4 cup of fresh chopped parsley to the tofu and vegetable mixture. Pour the prepared dressing over the mixture. Mix everything together until the tofu and vegetables are evenly coated with the dressing.

5. 5.Chill and Serve

   Cover the bowl and refrigerate the egg-free salad for at least 30 minutes to allow the flavors to meld and develop. Once chilled, serve the salad on toasted Ezekiel bread or brown rice crackers. Garnish with fresh sprouts, sliced tomatoes, and lettuce for an open-faced sandwich or wrap.