Egg Salad Recipe

Firm tofu: A plant-based protein that mimics the texture of eggs.

Vegan mayonnaise: A dairy-free alternative to traditional mayonnaise.

Dijon mustard: Adds a tangy and slightly spicy flavor.

Nutritional yeast: Provides a cheesy flavor and is rich in vitamins.

Turmeric: Adds a vibrant yellow color and subtle earthy taste.

Black salt (kala namak): Gives an egg-like taste due to its sulfur content.

Celery: Adds a crunchy texture and fresh flavor.

Red onion: Provides a sharp and slightly sweet taste.

When crumbling the tofu, aim for a texture that mimics the consistency of hard-boiled eggs. This can be achieved by gently pressing the tofu with a fork or your fingers, ensuring that the pieces are not too small or too large. This will help the vegan mayonnaise and other seasonings coat the tofu evenly, resulting in a more cohesive and flavorful egg salad.

• firm tofu - Substitute with chickpeas: Mashed chickpeas provide a similar texture and protein content, making them a great alternative for a vegan egg salad.

• vegan mayonnaise - Substitute with mashed avocado: Mashed avocado offers a creamy texture and healthy fats, serving as a nutritious and delicious replacement for vegan mayonnaise.

• dijon mustard - Substitute with yellow mustard: Yellow mustard has a similar tangy flavor profile, making it a suitable alternative to dijon mustard.

• nutritional yeast - Substitute with miso paste: Miso paste provides a savory umami flavor that can mimic the cheesy taste of nutritional yeast.

• turmeric - Substitute with curry powder: Curry powder contains turmeric and other spices, offering a similar color and flavor enhancement.

• black salt (kala namak) - Substitute with sea salt: While sea salt doesn't have the sulfuric taste of black salt, it can still provide the necessary saltiness. Add a pinch of ground mustard for a slight eggy flavor.

• chopped celery - Substitute with chopped cucumber: Chopped cucumber adds a refreshing crunch and moisture, similar to celery.

• chopped red onion - Substitute with chopped green onion: Chopped green onion offers a milder onion flavor and a similar crunch, making it a good substitute for red onion.

• To keep your egg salad fresh, transfer it to an airtight container. This helps maintain its flavor and texture.
• Store the container in the refrigerator. The egg salad will stay fresh for up to 3-5 days.
• If you notice any separation of the vegan mayonnaise, give it a good stir before serving.
• For longer storage, consider freezing. However, note that the texture of the tofu might change slightly upon thawing.
• To freeze, place the egg salad in a freezer-safe container or a resealable plastic bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to use, thaw the egg salad in the refrigerator overnight. Avoid thawing at room temperature to prevent any potential spoilage.
• After thawing, stir well to reincorporate any separated ingredients. Adjust seasoning if necessary before serving.

• Gently warm the egg salad in a non-stick skillet over low heat. Stir occasionally to ensure even heating, but be careful not to overcook as this can change the texture of the tofu.

• Place the egg salad in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, stirring in between, until warmed through.

• For a unique twist, spread the egg salad on a slice of bread or baguette and toast it in a preheated oven at 350°F (175°C) for about 10 minutes. This will give you a warm, slightly crispy texture.

• If you prefer a more traditional approach, place the egg salad in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir occasionally until it reaches the desired temperature.

• Mixing bowl: A large bowl to combine all the ingredients together.

• Fork: Useful for crumbling the tofu into small pieces.

• Measuring cups: Essential for accurately measuring the vegan mayonnaise and other ingredients.

• Measuring spoons: Necessary for measuring smaller quantities like dijon mustard, nutritional yeast, turmeric, and black salt.

• Knife: Needed for chopping the celery and red onion.

• Cutting board: A surface to safely chop the celery and red onion.

• Spatula: Helpful for mixing the ingredients thoroughly.

• Serving dish: To present the egg salad once it's ready.

• Refrigerator: To chill the egg salad if you prefer it cold.

Prepare ingredients in advance: Drain and crumble the tofu ahead of time. Chop the celery and red onion and store them in the fridge.

Use a food processor: Quickly mix the tofu, vegan mayonnaise, dijon mustard, nutritional yeast, turmeric, and black salt by pulsing them in a food processor.

Batch cooking: Double the recipe and store extra portions in the fridge for quick meals throughout the week.

Pre-measured spices: Measure out the turmeric and black salt in advance to save time during assembly.