October 09, 2017
I have been making this mock egg salad since I tried it at the Hare Rama Hare Krishna Temple in Hawaii. I was a graduate student at the East West Center there and loved visiting the temple for their food - delicious, plant-based Indian.
The secret to a delicious eggless egg salad? Crunch. Color. Eggy Taste. In this recipe, the crunch is from onion, celery, and carrots. Try other fun adds like chopped watercress or jicama.
The color is important. It gets its yellow hue from turmeric powder.
Eggy taste without the egg? You need some kala namak, or Indian black salt. Pinkish in color, but called black because it darkens when wet, this salt has a unique sulfuric tang and taste to it - like eggs.
Put it all together with tofu and some eggless mayonnaise and I promise even those folks in your life who think they won't touch tofu (I am married to one) will come back for seconds.
Eggless Egg Salad
1 (14 oz.) package organic extra-firm tofu
1 cup vegan mayonnaise
1 tablespoon dijon mustard
1/2 cup each chopped carrots, onion, and celery
1 teaspoon ground roasted cumin
1 teaspoon turmeric powder
1 teaspoon ground black pepper
1/2 teaspoon kala namak (black salt)
1/4 teaspoon red chile powder or cayenne
2 - 3 teaspoons salt
1. Mash tofu in bowl with hands or back of fork. Some call to drain the tofu, I find that it's fine the way it is. Just be sure it's the extra firm.
2. Add remaining ingredients and mix well. Help to refrigerate for a bit before serving.
3. Smash between bread or do as I do and eat on a gluten free rice cracker. These thin crackers have become my favorite go-to. Try adding some zest as well with a tablespoon of your favorite relish, hot pepper garnish, or my pickled turmeric. I added some roasted pumpkin seeds here for fun.
The original recipe is in my second book Vegan Indian Cooking, page 206, if you want to follow along. Happy Cooking, folks!