– 1 15 oz. block firm tofu– 1 tbsp. white miso paste– 1 tbsp. tahini– 1 ½ tbsp. nutritional yeast– ½ tsp. garlic powder– ½ tsp. paprika– ¼ tsp. turmeric powder– ½ tsp. black Indian salt (Kala Namak) or to taste– ⅓ cup vegan mayo– chives and pepper, to garnish
1. Prepare the "egg" sauce by whisking the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and the oat milk together until smooth. Set aside.
2. Drain the tofu and wrap it in a kitchen towel or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.