Vegan Egg Salad
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes plus 30 minutes draining time
Cooking time: 0 minutes
Serves: 4
- 500g/1.1lb classic or firm tofu
- 12 pickle chips, drained
- 3 tablespoons chopped chives
- 5 tablespoons vegan mayonnaise
- 2 teaspoons ground turmeric
- 1 teaspoon Dijon mustard
- 1/4- 1/3 teaspoon black salt or kala namak
Step 1 - Drain the water from the tofu and place on a double layer of paper towels and press down with a plate and something heavy (cans will do) for 30 minutes. Change the paper towels once during this time.
Step 2 - Chop up the tofu into chunks-I usually slice each square in half horizontally and then cut this up into small cubes. Place in a medium sized bowl. Chop up the pickle chips and chives too and add to the bowl. Then add the mayonnaise, turmeric, mustard and black salt and stir to combine well. I squish down any large pieces of tofu with the spoon. Makes enough for 4 sandwiches.