I made this "egg" salad for an afternoon tea with friends and blew their minds that it wasn’t actually eggs
Every now and then, I get a craving for an egg salad sandwich—but between the eggs and the mayo, it just ends up being too much for me. When I found out I could make a sandwich filling that tastes almost exactly like egg salad with medium-firm tofu and it would have the same texture, I knew I needed to give it a try. Since then, especially with the addition of vegan egg spice, Shani Seasoning (a Vancouver, B.C. company), it’s become a lunchtime favourite for me.
INGREDIENTS
- 1 package of medium-firm tofu (this firmness is key)
- 1/4 cup of vegan mayo, or more to taste (optional substitution: 1 mashed avocado)
- 2 green onions, finely chopped
- 1 celery rib, diced (optional)
- 2 tsp of Shani Seasoning*
- Crusty bread
- Sprouts or lettuce
Christine McAvoyINSTRUCTIONS
- Drain the tofu and press to release excess water. You can use a tofu press or wrap the tofu in a clean tea towel and weigh it down with heavy books for at least 10 minutes.
- Roughly chop the tofu into small squares (like you would with egg), but you can also optionally finely crumble some of it to give the texture that the yolk has.
- Mix the seasoning in with the mayo, then mix the mayo, green onion and celery (if using) in with the tofu. Taste for seasoning, and you might need to add a bit more mayo to hold it together.
- Chill until ready to use and serve on some good crusty bread with your favourite lettuce or sprouts.
*If you cannot find Shani (they ship worldwide), a mix of turmeric, black salt, and fresh ground pepper will work. Taste for seasoning.