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Egg-free egg salad
This tofu ‘egg’ salad looks a suspicious lot like the original ‘egg’ salad, but this one is made with tofu! Try it and surprise yourself 😉 Serve this salad on bread as breakfast or lunch, or on little crackers as a snack!
- Preparation Time: 5 minutes
- Cooking Time: 5 minutes
- Total Time: 10 minutes
Ingredients
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125 gramfirm tofu
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2 tbspveganaise
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1/2 tspmustard
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1/2 tspturmeric
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1 tspcurry powder
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1/2 tspchives
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1/2 tspsalt preferably kala namak (black salt)
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1/4 tsppepper
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Fresh chives
Instructions
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Optional: Steam the tofu for 10 minutes, so that it becomes extra firm or use a clean towel to press out most of the moisture.
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Crumble the tofu into a bowl. Add all the remaining ingredients and stir well with a fork. Carefully mash it until it has the preferred consistency.
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It is best to rest the egg salad for an hour, so that the flavors soak in well. No time? You can of course also eat the salad straight away.
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Serve on small toasts with some fresh chives.
Notes
Tip: this recipe is tastiest if you use black salt (kala namak). This salt gives your salad an egg-like flavor. Although the name suggests that this salt is black in color, it is not. Kala namak is light pink/grey in color. You can find it at most Asian supermarkets or organic shops.
