Protein packed eggless vegan egg salad

3 Jun 2016

If you think you could never live without eggs, think again! This eggless vegan egg salad is so close to the original you wouldn't believe it.

I love bread and when I was looking for an alternative to hummus (which is one of my staple foods) I remembered how nice my mum’s egg salad on bread tasted. So I did some research online and then came up with my own version. I couldn’t believe how much it tasted like my mum’s, but without cholesterol and still absolutely packed with protein. Try it for yourself and let me know what you think!

The tofu press works easily in 3 simple steps:

1. Place the tofu in the inner tub

2. Pull the elastic bands down over
the hooks and leave in the fridge

3. Remove pressed tofu, prepare/season/cook and enjoy

Make sure you squeeze the water out of the tofu first so it can absorb flavours better - just like a sponge!
You can even buy your own tofu press in my shop. Check it out here.

INGREDIENT:

Dairy-free cashew sour cream (recipe here)
200g tofu
6 medium sized gherkins in vinegar
1 small onion
1 1/s tsp turmeric
2 tsp Dijon mustard
3 tsp nutritional yeast
1 tsp extra virgin olive oil
1 tsp kala namak salt (black salt)
Dash of pepper
1 - 1/2 tsp minced garlic or 1/2 tsp garlic powder

Note: My kala namak salt (black salt) came as crystals. For this recipe a fine salt is better. So I just put the salt into a blender for a few seconds and ground it, worked really well).

Make cooking easier with my ingredient converter: Click to open

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METHOD:

The first step is important as you don't want the egg salad to get too watery: start with pressing out the water out of a firm tofu block as much as you can. You can either do that by placing the tofu on a chopping board and put another one on top and add heavy weights on top (e.g. books) to squeeze the water out (put a tea towel underneath to soak out the water. It's not about getting all water out but making sure the tofu can absorb the flavours better. OR you can also use a tofu press like I did. I used the one from Tofuture which worked really well. Put the tofu into the press, pull the plastic bands down over the hooks, pull the handles inside and leave it for a while (I was impatient, so I pushed it further down with the palm of my hand, it worked as well). Make sure the tofu isn't too watery when you take it out (see pics above). If it's still too watery repeat this step again.

Continue with finely chopping the onion and garlic. If you are a lazy kitchen gadget lover like me then let a food processor do the job for you. When done put the onion and gherkins in a bowl and repeat the process with the tofu. Alternatively finely crumble to tofu with your hands and put into the bowl as well. Then add all other ingredients and mix well. Serve on a toasted bread or baguette with fresh chives on top. Enjoy!

Remember, if you like fresh chives and other herbs all year round, freeze them. Check out the post about freezing herbs here.

If you like this recipe you might like my vegan fried egg sandwich (recipe here).