Vegan Tofu "Egg" Salad Mix

Some special ingredients:

Vegan mayo

Yeast

Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. Added to the dressing, it adds a distinct egg-like taste to this recipe, bringing it to the next level. It is significantly less salty than traditional table salt so taste the recipe as you go. 

This salt is great wherever there is a savoury “egg” component – tofu scramble, hollandaise sauce, pad thai, quiches, etc! The trick is to add the salt at the end of the cooking process since the sulphur flavour 

Turmeric: added for extra color!

INGREDIENTS x1

240 g extra firm tofu, drained and squeeze dried (about half a block which all I had on hand!)


40 g celery, finely diced (about 1 rib)

11 g onion, finely diced (use red, white or green)

100 g vegan mayo

16 g yellow prepared mustard

2 tsp fresh lemon juice

4 g nutritional yeast

2 tsp dry dill weed (or fresh if you have it!)

1/4 tsp kala namak (black salt)

1/8 tsp ground turmeric

About 15 turns of fresh cracked black peppercorns

Chives and paprika for garnish (optional)

INGREDIENTS x2

480 g extra firm tofu, drained and squeeze dried (about half a block which all I had on hand!)


100 g celery, finely diced (about 1 rib)

22 g onion, finely diced (use red, white or green)

280 g Végenaise mayo

32 g yellow prepared mustard

5 tsp fresh lemon juice

8 g nutritional yeast

24 g fresh dill, chopped

1 tsp kala namak (black salt)

1/4 tsp ground turmeric

About 15 turns of fresh cracked black peppercorns

Chives and paprika for garnish (optional)

 

DIRECTIONS

1- Drain the tofu. Break into quarters and squeeze dry using a clean dish towel or paper towel. Set aside while you make the dressing. 

2- Combine the rest of the ingredients in a medium sized bowl to make the dressing. Stir to combine.

3- Now crumble or finely dice the tofu into a scramble-like texture directly into the dressing bowl. Mix well to combine using a spoon, taste and season accordingly. You might need to add more salt, mayo or mustard depending on the type of tofu and mayo used. Some tofu brands have a stronger flavour and water content than others. 

4- Eat and enjoy immediately! But for ultimate flavour, allow to rest in the fridge overnight! 

How to consume this deliciousness? With a spoon is good but you could also spread a thick layer on some crusty bread with lettuce, cucumbers and pickles or even in mini pitas (so cute)! But my favourite is wrapped in homemade spinach parathas!