When I grew up making a fresh egg salad was the start of spring in our household. Getting those easter vibes in there. Of course I don't eat eggs anymore because I eat only plantbased foods. So experimented with tofu and it turned out great! I used tofu as egg substitute before like scrambled tofu or through the omelet batter. But this tofu egg salad is better than the real stuff here is why: your plates and cutterly don't smell like eggs after you did the dishes. Eggs are super high in cholesterol so this recipe is way healthier and I can go on and on and on. But let me show you how to make it:
For 2 big toasts (I used rye bread):
Vegan Egg Salad
- 1 cup firm tofu
- 3 tbsp vegan mayo
- 1 tsp turmeric
- 1 tsp kala namak salt (black salt) makes the salad taste like egg!
- pinch of nutmeg
- 1 tsp dijon mustard
- 1 tsp pickle juice
- freshly cracked pepper
- 1 garlic clove
- pinch of chiliflakes (leave it out if you don't want the spice)
- Green asparagus
- Raw beetroot
- Gin pickles
- Smoked paprika
- Cherry tomatoes
- Pumpkin seeds
Take a medium-sized pan and fill it up with water. Let it come to a boil. Cut the woody ends of the asparagus and blanche them for 3-4 minutes depends how al dente you want your veg. Put a strainer above the hot pan and put the tofu chunks in there. Cover with the lid from your pan and steam the tofu for 3 minutes. Steaming the tofu makes it more like an eggy texture.
Drain the asparagus and put in ice water or let it cool in cold water. Don't let the veggies sit to long in the water because they are going to soak up all of the water.
Crumble the steamed tofu up with a fork and add all of the other ingredients. Season to taste of course and serve on hot toast and all of the delicious garnishes on top! I love this recipe! PLEASE TRY IT OUT.
Enjoy the magic!
P.s. Normally I would use a spring onion on the top but my IBS was really bad this morning so I left it out. But feel free to add a lot of spring onions.