Updated: Jun 5, 2018
An impressive tasty mock egg salad from Hot For Food's Eggless Salad Sandwich
Makes 2 cups
1 cup tofu, squeezed with paper towel, then crumbled
1 green onion, chopped
2 celery stalks, diced (stems trimmed and discarded)
1 tbsp nutritional yeast
1/8 tsp turmeric, paprika and cayenne
1 tsp Dijon mustard
1/4 cup Vegenaise
Black salt and pepper to taste
Toss all ingredients into a bowl and mix. Use this in a sandwich, over a bed of greens in a salad, with crackers as a snack, or even on its own.
Note: Because I halved the original recipe, I use half of a regular package of water-packed tofu. Store the other half in a container with fresh water and refrigerate. If you can find a package already separated (like this one), even better.
I made a couple of adjustments from the original recipe including: omitting the garlic since I think it's too overpowering - this coming from a garlic-lover. I also doubled the celery since it adds more crunch and natural salt from celery.
May Your Life Always Have Flavor
The best salt for this recipe is black salt (which is pink and turns black when wet), also called Himalayan black salt or kala namak, a type of rock salt found mostly in the Himalayas. The smell of black salt is impressively pungent which comes from the sulphur in the salt producing that egg-like odor. This is the secret ingredient that makes tofu taste like eggs. I first learned this from the Happy Herbivore.
This salt is available online or, if you’re a local, by visiting Nina’s Indian & British Grocery And Restaurant, a favorite of ours. Bring your appetite, too, and try their chana masala and saag (they’ll do a vegan version by request) – by far the best Indian food in Orange County.
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