This recipe is so easy and delicious I feel bad for calling it a recipe.
Okay I know that most vegans especially when transitioning miss certain foods. I haven’t really missed any meat (does sushi count?) and I’ve gotten my dessert fix for sure. Anything else you can think of they have vegan versions of now (including shrimp? has any one tried this??). But I have and continue to miss eggs every once in a while. My favorite breakfast was toast with butter and grape jam and soft scrambled eggs. I’ve seen a few other vegans rave about black salt or Kala Namak it is mostly found in the Himalayas and smells and tastes of sulfur or eggs. I for sure thought it was one of those random vegan items that are found in the secret back rooms of Whole Foods or at Trader Joe’s when you give the password and offer up your first born. But I found some on Amazon for $2, purchased it and I now get to enjoy the taste of eggs again!
Seriously, I know this is a budget blog but I got so much bang for my buck and it adds a kick to my tofu scrambles, chickpea flour omlettes and of course this Tofu Egg Salad.
Prep Time: 10 minutes
Total time: 10 minutes
1 block of firm or extra firm tofu
1/3 cup vegan mayo
2 tablespoons yellow mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon black salt (optional but awesome)
1/2 teaspoon turmeric (optional, for color)
Salt and pepper to taste
Feel free to customize by adding onion or relish or anything else!
- Drain tofu and pat dry with a clean kitchen towel.
- Use hands to crumble tofu or a fork to mash it into a medium bowl.
- Add the rest of the ingredients and mix well. Serve with crackers, on toast, a bagel or eat with a spoon if you want. No judgement here!
Let me know what you think and if you try this recipe out!