Boil or steam cauliflower for 10 minutes and drain.
Crumble cauliflower with your fingers or a fork.
Cube tofu into small dice.
Mix all the ingredients in a mixing bowl.
Adjust with salt and pepper.
Make sandwiches by adding the vegan egg salad to your favorite bread with lettuce.
Video
Notes
This tofu egg salad can be made ahead of time and stored in an airtight container in the fridge for 2 - 3 days. If it looks watery, stir it to reincorporate.Yields: 21-22 oz ~ 600 grams (4 servings)