Monday, December 13, 2010

Vegan Egg Salad Sandwich

My pimento cheese is hard to beat, and I make a mean almond butter, banana, and honey sandwich, but sometimes you just gotta switch it up and see what happens. So I put this faux egg salad together for the wife's lunch last week, and it was a hit.

The secret to a good vegan egg salad is that familiar sulphur-y taste that real egg salad has to offer, and that is where the black salt comes into the picture. This particular salt gets its color from a very high mineral content, and the flavor is very eggy to say the least.

That salt coupled with the crunch of the vegetables, the texture of the crumbled tofu, and the color of the turmeric makes for a winning combination. Plus, this version won't stink up the room.

Vegan Egg Salad:

1 block firm tofu
1 cup celery (finely diced)
1 cup cucumbers (seeded, peeled, finely diced)
1 1/2 teaspoons turmeric
1/3 cup vegan mayo (Nasoya, Spectrum)
Champagne vinegar (just a splash or two)
Lemon zest
Black pepper

Simply crumble the tofu into a mixing bowl with your fingers. Add the remaining ingredients and mix well to incorporate. Serve on toasted bread with arugula and (peeled!) tomato.

8 comments:

Kristi @ Veggie Converter said...

Hm. Will have to try that. Trying to experiment with Vegan Mondays in honor of Meatless Monday (as I'm already meatless). Thanks!

Patricia McCormick said...

That looks delicious! The picture sells the sandwich :)

Rach said...

That just might work! Thank you for sharing.

Tiffany Jewelry said...
This comment has been removed by a blog administrator.
Catherine said...

I am going to attempt to make this tomorrow!

The Yogi Vegetarian said...

Thanks; that looks wonderful and I will definitely try making it! I made something similar with crumbled home-made panir the other day, but a vegan version would be even better.Love the addition of black salt... so few Western cooks seem to use it :)

Amrita said...

You're amazing! It looks amazing... My stomach just grumbled a sound which sounded like amazing..

AlexK said...

I just bought some black salt myself for the same purpose (like eggs) but the black salt that you linked to is not the right product, that is a different type of black salt:(http://en.wikipedia.org/wiki/Black_lava_salt)

This is the right stuff (it's actually pale pinkish): http://en.wikipedia.org/wiki/Kala_Namak