Ingredients
- 1-1 1/2 cups vegan mayonnaise
- 1 Tbsp Dijon mustard
- 1 TSP black salt (sulphur mineral salt)
- 1/2 TSP white sugar
- 1/2 TSP turmeric powder, ground
- 1/4 TSP black pepper, fresh cracked
- 1/4 TSP salt, flakes
Optional
- 1-2 Tbsp nutritional yeast
Instructions
- Mixy, mixy...
- Crumble up to 450g of firm tofu - you can boil the tofu for 5 minutes if your brand has a strong soy smell.
- Stir sauce through the crumbled tofu (drained, of course), and use as regular egg salad mix...
Notes
- Unfortunately, the black salt is required. It's pink in colour and smells of sulphur - if you are making vegan recipes (for whatever reason, we endeavour not to judge) and want an eggy or egg-like flavour and smell you should really track this ingredient down. I buy mine at an Asian grocery for quite a sensible price. I can only imagine what a supermarket would charge for such a niche product (shudder). Anyone else remember adding wolf berries to noodle soups before the west discovered them as goji berries and declared them a 'superfood'....
- So, this was a big but happy experiment... My husband loves and missed egg salad sandwiches since going vegan... Crappy white bread is a must, but additional table spread and or lettuce are both optional and frequently ignored...
- Also, I say 1 serve, because it only takes one husband a very reserved week to get through a whole jar... But realistically it's a 2-3 cup yield...
- so many ellipses.
- It really is so much easier to mulch the tofu with a fork when it's fresh off the boil - I cut a 450g brick into four pieces so I can mince 1/4 at a time while the rest stay in the hot water.