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This Vegan Egg Salad with Capers and Turmeric is packed with flavor from fresh veggies and spices, and most importantly, Indian black salt– which gives this dish a truly ‘eggy’ flavor!
If you haven’t tried Indian black salt, also known as kala namak, I highly recommend that you do! This spice is a true game changer for plant-based peeps. If you miss the taste of eggs or egg salad, it’s an absolute necessity in your plant-based kitchen.
There are a few types of black salt, so I would recommend buying THIS ONE (seen below), to make sure you get the right kind. You’ll be sold once you glance at a few Amazon reviews. That’s all it took for me.
Indian black salt contains sulfur, which gives it that ‘eggy’ smell and taste. The taste has been compared to hard-boiled egg yolks so it’s perfect for an ‘egg’ salad tofu sandwich. Note that the smell is incredibly strong at first, but will lessen as you add it in with the dish. And it also has less sodium than table salt which is a plus.
So let’s get to making this ‘egg’ tofu salad!
Remove moisture from tofu.
To begin, remove moisture from the tofu using a tofu press, or by the following method… Cut the tofu block into 3 pieces lengthwise. Place the 3 pieces of tofu on a cutting board covered with a couple layers of paper towel (or kitchen towel), and cover with a few pieces of paper towel. Place something heavy, such as a cast iron skillet etc. on top, and let it sit for 5-10 minutes until most of the moisture is removed.
Fast prep tip: Don’t have time to let it sit? Instead, you can use your hands to push down on the paper towel to remove the moisture. Don’t worry about crushing the tofu; we’ll be crumbling the tofu for this recipe so it won’t matter.
Prepare veggies and sauce.
Meanwhile, in a medium/large bowl, add the chopped celery, bell pepper, white onion and capers. Set aside for now.
In a small bowl, add the remaining ingredients: vegan mayo, whole grain mustard, maple syrup, apple cider vinegar, lemon juice, Indian black salt, black pepper, seasoned salt, garlic powder, turmeric, and nutritional yeast. Stir with a whisk until blended.
Mix together.
Next crumble the tofu, using your hands, and add to the large bowl of veggies. Finally, add the sauce and stir all ingredients together well.
Serve this ‘egg’ salad on its own, on a bed of lettuce with crackers, or in a sandwich. Store in an airtight container in the fridge for 2-3 days. Serves 4.
If you try this recipe, please let me know! Leave a comment, rate it, and tag a photo #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Looking for another classic egg salad recipe? Try this one…
Egg Salad Sandwich
Vegan Egg Salad with Capers and Turmeric
This Vegan Egg Salad with Capers and Turmeric is packed with flavor from fresh veggies and spices, and most importantly, Indian black salt– which gives this dish a truly ‘eggy’ flavor!
- Prep Time: 20
- Total Time: 20
Instructions
- To begin, remove moisture from the tofu using a tofu press, or the following method… Cut the tofu block into 3 pieces lengthwise. Place the 3 pieces on a cutting board covered with a couple layers of paper towel (or kitchen towel), and cover with a few pieces of paper towel. Place something heavy, such as a cast iron skillet etc. on top, and let it sit for 5-10 minutes until most of the moisture is removed. Fast prep tip: Don’t have time to let it sit? Instead, you can use your hands to push down on the paper towel to remove the moisture. Don’t worry about crushing the tofu; we’ll be crumbling the tofu for this recipe so it won’t matter.
- Meanwhile, in a medium/large bowl, add the celery, bell pepper, white onion and capers. Set aside for now.
- In a small bowl, add the remaining ingredients: vegan mayo, whole grain mustard, maple syrup, apple cider vinegar, lemon juice, Indian black salt, black pepper, seasoned salt, garlic powder, turmeric, and nutritional yeast. Stir with a whisk until blended.
- Crumble the tofu, using your hands, and add to the large bowl of veggies. Finally, add the sauce and stir all ingredients together well. Serve this egg salad on its own, on a bed of lettuce with crackers, or on bread in a sandwich. Store in an airtight container in the fridge for 2-3 days. Serves 4.
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