Bengalí-inspired Tofu Egg Salad
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1 package firm tofu, drained 1 green pepper, cored and chopped 3 green onions, chopped 1/2 cup raisins 2 tbsp poppy seed Dressing ½ cup vegan mayo 1 tbsp cilantro paste 1 tsp cumin 1 tsp whole-grain mustard 1 tsp tamarind paste 1 tsp fenugreek powder 1 tsp nigella powder 1 tsp black salt 1/2 tsp chili powder ¼ tsp black pepper ¼ tsp turmeric A pinch of asafoetida (optional) Crumble tofu into a large glass bowl. Whisk all the dressing ingredients together. Pour dressing over tofu. Stir to fully combine.
Fold in the green pepper, green onions, raisins, and poppy seeds. Eat as is or in a sandwich, with crackers or over a bed of greens.














