I am so excited to share this recipe with all of you, today. I know that vegan egg salad (or egg salad made with tofu) is not a new idea; however, I recently learned about this amazing salt called Kala Namak that I’m so thrilled about finding. Kala Namak is a black mineral salt that has a sulphurous aroma and taste which mimics eggs. This salt is perfect for dishes that are using egg substitutes, like egg salad.
I must admit that I was skeptical but I had to order this black Indian mineral salt immediately. When my package arrived, I stopped everything and made a tofu scrambler (scrambled eggs made with tofu). I was so surprised that it really made my tofu smell and taste like eggs. Even the hubs couldn’t believe the tofu transformation. This has probably been the best kept vegan secret of all time!
Press your tofu block. If you don’t have a tofu press, just press between two plates and set a heavy object on top. I pressed mine about 20 minutes.
Crumble tofu into a bowl.
Add veggies, seasonings and spices.
Voila – Not Egg Salad that tastes & smells like eggs!
- 14 oz tofu, extra firm, drained & pressed
- 1 stalk celery, chopped
- 1/8 cup onion, chopped,
- 2 dill pickles, chopped
- 1/8 cup red bell pepper, chopped
- 1/4 cup vegan mayo
- 1 Tbsp Dijon Mustard
- 1 Tbsp lemon juice
- 1 Tbsp pickle juice
- pinch turmeric
- 3/4 tsp Kala Namak (black mineral salt)
- 1/4 tsp black pepper
- Press tofu block & crumble into a bowl.
- Add diced veggies.
- Add wet ingredients.
- Add spices (turmeric, kala namak, pepper).
- Mix well.
Since I’m still in a “small bites” state of mind, serve these on cocktail pumpernickel bread and garnish with chives for the big game …