1packageextra firm tofu, drained, rinsed, and pressed(395 g / directions below)
Mayo
⅓cupraw cashews, soaked in hot water for 10 minutes(45 g)
⅔cupunsweetened non-dairy milk(any variety)
⅓cuptahini(80 g)
3tablespoonsnutritional yeast(15 g)
1tablespoonyellow mustard(15 g)
1tablespooncoconut aminos
2teaspoonsapple cider vinegar
½teaspoononion powder
½teaspoongarlic powder
½teaspoonturmeric powder
½teaspoonsalt
Everything else
½cupcelery, diced(50 g)
¼cupyellow onion, finely diced(40 g)
2tablespoonsparsley, chopped(8 g / any variety)
¼teaspoonblack salt (aka "kala namak" / can sub regular salt to omit eggy flavor)
black pepper to taste
Instructions
Remove the tofu from the packaging and rinse with water. Using your preferred method, press your tofu for 10–15 minutes.
While your tofu is pressing, drain the cashews (discard soaking water) then place them into your blender, along with the rest of the mayo ingredients and blend until super creamy and smooth.
When your tofu is pressed, place it into a bowl and mash with a fork until there are no big pieces and it’s nice and crumbly.
Add the celery, onion, and parsley and stir. Add the mayo and stir again until all of the ingredients are combined.
Add black salt and black pepper to taste.
Notes
You can find black salt (kala namak) in most international grocery stores, specifically Indian or Middle Eastern markets. It's NOT the same as Hawaiian black salt.