Eggless Salad
Eggless Salad. Recipe by Chef Linda of Esther's Kitchen.
Eggless Salad
Recipe courtesy of Chef Linda of Esther's Kitchen!
Here’s an easy Tofu Egg Salad that features Aquafaba Mayo. It’s so good served on a bed of lettuce or in a sandwich. Use a store bought egg-free mayo or make your own Aquafaba Mayo.
Cuisine: Esther Approved, egg-free, gluten-free, contains soy
Prep Time: 10 minutes
Yields: 1 lb 2 oz
Author: Chef Linda | Esther's Kitchen
Ingredients:
14 oz (397g) package organic firm tofu, drained
1/3 cup egg-free mayo of your choice
1/2 teaspoon onion powder * 1/4 teaspoon garlic powder
1-1/2 teaspoons yellow mustard or Dijon mustard
1 teaspoon nutritional yeast
1/2 teaspoon Kala Namak black salt for eggy taste or sea salt, to taste
1/8 teaspoon coarse ground black pepper or to taste
1/8 teaspoon turmeric powder for colour
Preparation:
1. Slice the tofu in thirds lengthwise. Lay the pieces between a towel. Press them to remove most of the water.
2. Roughly chop the tofu in a mixing bowl with a knife to resemble chopped hard boiled eggs. Stir in the remaining ingredients.
3. Spread the Tofu Egg Salad on bread, toast, bagels or serve on a bed of lettuce greens.
4. Refrigerate the salad for up to 2 days in a sealed container. Stir before serving.
5. Make the aquafaba mayo.
ENJOY!
YamChops Eggless Egg Salad!
Reprinted with permission “From the Kitchens of YamChops”, Page Street Publications. Photograph: Vincenzo Piztritto
Eggless Egg Salad
Reprinted with permission “From the Kitchens of YamChops”, Page Street Publications. Photograph: Vincenzo Piztritto
Be sure to search out kala namak for this recipe. It is a South Asian salty and pungent-smelling rock salt and it delivers an authentic egg salad umami. It’s often referred to as Indian black salt but, when searching it out, keep in mind that it’s actually pink!
Ingredients:
1 (416 g) block extra firm tofu (see notes below)
½ cup (115 g) finely diced celery
¹/3 cup (50 g) finely diced dill pickle
1 tsp kala namak
¼ cup + 2 tbsp (87 g) vegan mayo
1 tbsp (15 ml) apple cider vinegar
2 tsp (11 g) Dijon mustard
2 tsp (5 g) celery seed
2 tsp (8 g) evaporated cane sugar
2 tsp (5 g) onion powder
1 tsp garlic powder
1 tsp ground turmeric
½ tsp course grind pepper (sometimes called butcher's grind)
Preparation:
Drain and press the tofu. Break the pressed tofu in pieces into a large bowl. Mash the tofu with a potato masher until you reach an egg salad-like consistency. Add the celery and pickle. Sprinkle the kala namak over the tofu and mix well with a spatula to fully distribute the ingredients. In a separate bowl, whisk together the mayo, vinegar, mustard, celery seed, sugar, onion powder, garlic powder, turmeric and pepper. Add the dressing to the tofu mixture and mix together well.
Note:
Always search out non-GMO tofu for tofu recipes. To press the tofu, wrap the blocks in a double layer of paper towels. Place the wrapped tofu on a cutting board with a plate or sheet pan on top. Weigh down the tofu by placing 2 or 3 cans (cans of tomatoes or beans work great) on top of the plate or sheet pan and let rest for 15 minutes.
ENJOY!