I have to say, it’s pretty close to an egg salad sandwich. It has just a little different taste and texture of course but I love it! Really delicious and a great idea if you would like something different on your sandwich. You can also easily save it in the fridge for at least 5 days, in an airtight container.

I know there are a lot of recipes for vegan egg salad which you need black salt for, this seems to give it a real eggy flavor. I could not find this salt anywhere so just I just created a recipe with ingredients you can just get at the supermarket. Baking the tofu is mainly to get rid of that watery texture tofu has. The other reason is: warm foods absorb more flavour. So that seemed like a good idea. Finally, what I want to say about it; the turmeric is really just for the color, otherwise it doesn’t even look like egg salad.

Hope you’ll love it 🙂

Makes: 6-8 servings
Prep time: 10 minutes
Cooking time: 10 minutes
Equipment: frying pan

half a block of tofu (160 grams)
4 tablespoons of vegan mayonnaise
2 tablespoons margarine
half teaspoon of turmeric
pinch of smoked paprika powder
salt and pepper

To serve:
bread of your choice
slices cucumber
spinach or lettuce
extra vegan mayonnaise

Put the pan on medium heat and let it get warm. Take your half block of tofu and crumble it in the pan, fry and stir it for a few minutes until all the water is a bit evaporated. Then add 1 tablespoon of the margarine, turmeric, paprika powder, and salt and pepper. Fry this for another 5 minutes. Turn off the heat and add the other tablespoon of margarine, stir it once more and let it cool. When it has cooled, the mayonnaise can be added. First put 3 tablespoons and taste if it is to your liking. You can also add some extra pepper, salt or paprika powder.

The “egg salad” is now finished. I served it (especially for photo reasons) on white toasted sandwich bread with rolls of cucumber, spinach and even more mayo!