Vegan egg salad! Quick and very easy to make.
My boyfriend was really happy, when I surprised him with this recipe. Since he used to love the real thing on sandwiches, when he was still a vegetarian. According to him, this tastes just like the original!
I did not ever really fancy eggs, so I don’t really remember eating egg salad. But, since I am making egg dishes from plants, I really love them. Even the very eggy taste!
The silken tofu I am making my egg salad with contains plenty of protein, so even on that part you don’t need to miss out.
Ingredients for about 300 ml egg salad:
1 silken tofu (300 g), cut into small dices or slices
4 tbsp vegan mayonnaise, (home made or bought)
1/2 tsp mustard
1-2 tsp nutritional yeast flakes
2 gherkins, cut into small pieces
1 tbsp pickle juice from the gherkins
1 tbsp chives, cut into little pieces
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp Kalak Namak (Indian black salt)
1/4 tsp black pepper, grounded
Stir together all of the ingredients. It is as simple as that!
This salad tastes great on a sandwich, with baguette and you can keep it in the fridge for a couple of days.
Enjoy your meal!