I tinkered with this recipe for a wee bit and this a bulk version (divide accordingly as this makes a kilo of delicious eggy goodness!) This is quick to put together but does have some waiting time as it contains psyllium husk and needs the time to allow for the flavours to soak in. Good things come to those who wait!
On the plus side, tofu is such a cheap protein especially when egg prices are so expensive. It also has generally fewer calories and less saturated fat than whole hard-boiled eggs (plus contains no cholesterol and actually provides fibre!)
Most egg salad recipes come together with vegan mayonnaise but this one is made without because a good friend of mine has a weird and deep-seated aversion ick to it (even to my home-made and delicious mayo!)
I first turned to Sam Turnbull’s Vegan Egg Salad Sandwich recipe as something I already used and loved, and a few experiments later, I have a vegan mayo-less egg salad that is worthy of a nom and one that I actually use on the regular now.
Best served sandwiched with buttered multigrain bread and salad mix.
Ingredients required: 100ml marinade1, 30g nutritional yeast, 30g Dijon mustard, 15g powdered black salt2, 1 tsp smoked paprika3, 2 tsp turmeric4, 15g psyllium husk5, 350ml oat milk6, 50ml oil7, 2 x 500g block of firm tofu
Method:
- Whisk together the marinade, nutritional yeast, mustard, black salt, paprika, turmeric, psyllium husk, oat milk, and oil. Let sit in the fridge for at least an hour or until it reaches the consistency of a thick sauce.8
- Rinse your tofu and pat dry before shredding and squishing it with your hands.
- Mix the sauce well into the shredded tofu and let it marinate overnight.9
- I use the leftover liquid that comes in marinated artichokes, but anything that’s got some tang will work well. ↩︎
- AKA kala namak. You can buy these at Indian stores, select Asian grocers, or health food stores. I buy them as rock salt and grind them to a powder in my spice grinder ↩︎
- Adding smoked paprika is a nice-to-have and brings a subtle but deep flavour. It does change the colour to a deeper orange which reminds me of what a cooked yolk does ↩︎
- Adds a classic yellow tinge to the ‘eggs’ ↩︎
- Psyllium husk is famously known for its ability to absorb water and turns into a gel-like substance when allowed to sit in liquid ↩︎
- Oat milk feels richer and more velvety to me compared to other non-dairy milks and that’s why I use it in this recipe, however I imagine any other non-dairy milk you have will work fine ↩︎
- The fat from the oil gives it the extra richness it needs that omitting the mayo does. Don’t skip it! ↩︎
- The psyllium husks take some time to absorb all the liquids, so don’t feel tempted to add more psyllium husks to make it thicker! Just give it more time, even leave it overnight if you need to 🙂 ↩︎
- Tofu is like a flavour sponge soaker, while you could eat this immediately, it will taste infinitely better if you wait at least a few hours before you assemble it! ↩︎