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 teaspoon Turkish black sea salt
1 1/2 teaspoons turmeric
1/3 cup vegan mayo (Nasoya, Spectrum)
Champagne vinegar (just a splash or two)
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.