Vegan Recipe: Eggless Egg Salad

eggless egg salad

By Mimi Clark, Veggie Gourmet

Black salt will trick your tastebuds in this eggless egg salad! If you’re not a sandwich fan, stuff the salad in tomatoes or celery boats.

Ingredients

12.3 oz box Mori Nu organic firm silken tofu, drained
1/4 cup vegan mayonnaise
1 scallion, finely minced
1 stalk celery, finely minced
1 tablespoon nutritional yeast flakes
2 teaspoons apple cider vinegar
1/2 tablespoon turmeric*
1/4 – 1/2 teaspoon kala namak*
opt: 1/4 teaspoon sea salt

Instructions

1. Using a fork, coarsely mash tofu into a bowl.
2. Add the remaining ingredients and fold until combined.
3. For optimum flavor, cover and refrigerate for @2 hours.
4. Taste and adjust seasonings before serving.
Makes 4 sandwiches

Notes: Turmeric will turn the egg salad into a deeper yellow color over time. Don’t be tempted to add more turmeric because it might make the egg salad taste bitter. Kala Namek is sulfuric-tasting Indian volcanic rock salt, aka black salt. It’s available at Indian markets and online.

©2016, Mimi Clark, Veggie Gourmet, http://veggourmet.wordpress.com

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