Tofu is one of my go-to ingredients for a quick meal. It’s precooked and provides a blank canvas for a wide variety of flavors. Here’s the key to the best texture and flavor: press out the excess moisture.

Two Plates and a Weight

What’s the easiest way to press tofu?  For this simple process, you’ll need two plates and a weight. Remove the water-packed tofu from the carton and drain the liquid. (Don’t use aseptic pack or shelf-stable tofu. It won’t hold up.) Place the block of tofu on a large rimmed plate. Place a second plate on top of the tofu. Top with some weight–about a pound or so. It could be a small stack of cereal bowls, a can of tomatoes, or a cookbook. Let stand for 5-10 minutes, or up to 30 minutes, depending on how much time you have and how much liquid you want to press out. When you’re ready to use the tofu, remove the weight. Hold the tofu that is sandwiched between two plates in your hands and drain the excess liquid into the sink. If you need the tofu to be extra dry, you can then wrap it in a towel, but usually, that will not be necessary.

The Secret to Eggy Flavor

If you miss egg salad and desire your tofu wanna-be egg salad to taste more “eggy,” you will want to try Indian black salt–kala namak. It is a dark-colored salt with a high sulfur content, which gives the characteristic egg smell and taste. You can find Indian black salt–kala namak–at Indian stores or online at Raw Garden Kala Namak 16 OZ Fine Grain, Vegan,Sulfur Salt (Himalayan Black Salt) Easy-To-Use Shaker Bottle

Tofu “Egg” Salad
1 (14-16-ounce) package organic firm tofu, drained
¼ cup vegan mayonnaise, to taste
½ teaspoon black salt (kala namak), to taste
1 pickle, chopped, optional
pinch of turmeric, for color

Place the block of tofu on a plate. Place a second plate on top of the tofu and top with some weight, such as a cookbook or a couple cans of food. Let stand for 5-10 minutes. Drain off excess water. Mash tofu in a bowl with a potato masher or fork. Add mayonnaise to desired consistency. Season with salt. If desired add pickle.