Making an eggless egg salad is easy, using this recipe derived from The Gentle Chef\’s eggless salad (this version is less like the real thing in texture as it doesn\’t include tofu based imitation egg whites, but circumvents needing to use agar agar or Himalayan salt).
- One small block of firm tofu, pressed (about 250g)
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 2 teaspoons Dijon mustard
- water
Blend your ingredients until they resemble the texture of curried egg. You can add any extras you like after that point – chopped celery or spring onions, salt, pepper, curry powder.
Tofu is a great substitute for eggs; it\’s a way to ensure your food is cruelty free, and has much less cholesterol.
If you\’d like to try a truly realistic vegan imitation of egg salad, with whites and all, you can check out The Gentle Chef\’s recipe here.