This tofu “egg” salad is very easy to make and is amazingly close in both taste and texture to the traditional egg salad I grew up eating!
Drain and press the tofu for about 30 minutes.
Crumble the pressed tofu with your hands into a mixing bowl until it looks like curds.
Combine the remaining ingredients in another bowl and mix them together.
Add the mayo mixture to the crumbled tofu and mix until all the mayo is incorporated.
Serve as desired and enjoy! Please note that while you can serve it immediately, the "egg" salad flavor gets even better if you cover and chill it for a few hours before serving.