On the day I first made this, my husband arrived home for lunch to my question: would he eat a sandwich if I made it? I informed him it would be good but that I didn’t want to say what it was until he took a bite. I wanted to know if he’d be able to guess what I was mimicking without me having to say.
And upon that bite he was as impressed as I, asking “where’s my other sandwich?”
Picnic fodder, baby!
Recipe Notes
Welcome to the world of not too many ingredients. For that reason, I take the opinion that there’s not so much room to take away with this vegan egg mayo. The turmeric adds colour, the black salt an eggy flavour, the mustard a bit of a tang (okay if you must you could probably live without this ingredient). The tofu subs for the egg and the vegan mayo plays its usual role. By the way, I use Plamil vegan mayonnaise. It’s the best, at least here in the UK.
By all means, add things, just like I added chopped up dill pickle (about a tablespoon).
This tofu egg salad recipe makes only enough for a single sandwich, so get out your maths brain to calculate just how much you’ll need.
Vegan Egg Salad
- Directions/Method
- In a small bowl, cream together the mayo with the turmeric, black salt and mustard powder.
- Crumble the tofu in and mix again. Add pickles at the same time, if using.
- Slather your favourite bread with your favourite vegan butter and stuff with the egg mayo!
[…] Vegan Egg Mayonnaise (adapted from the recipe at Messy Vegetarian Cook) […]