Vegan Egg Salad @ Not Quite Nigella

Ivy put me on vegan egg salad first. She is a part time vegan (vegan-curious) and gave me half of her vegan egg sandwich from the 711. I took a bite and was quite surprised. It was just like a regular egg sandwich! “What sorcery is this?” I asked. It turns out that vegan egg salad uses tofu. Yes, tofu instead of eggs.

I know, a lot of you don’t like tofu and that’s fine. We don’t eat it very often, but I had to give it a try and ever since then I always make “egg salad” with tofu. Listen to me: I actually prefer tofu because I hate cooking and peeling eggs. I am lucky enough to get a lot of eggs from Valentina and because they are so fresh they are hard to peel. Tofu also has no cholesterol, so if that’s a concern, give this a try. Or if you’re just curious, give it a try!

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Tips for making a vegan egg salad

Vegan egg salad

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1 – The number 1 tip and the ingredient you MUST have to make vegan egg salad is Indian black salt or Kala Namak. Despite its name, it is actually a very fine pink colored salt with a sulfurous aroma. This is what gives the egg smell and this vegan egg salad won’t work without. It is available at any Indian store – just ask them for kala namak or the salt that smells like eggs.

Vegan egg salad

2 – I tried this with classic tofu and regular firm tofu and they both worked well. Silken tofu will be too soft for this. I didn’t use extra firm and I didn’t want the tofu too firm because I like to flatten the tofu a bit so you don’t get big chunks of tofu because the spices don’t penetrate and it tastes like tofu. It kind of takes you out of the IYKWIM zone.

Vegan egg salad

3 – A very important step is to squeeze the water out of the tofu with paper towels for 30 minutes before making the egg salad. I lay out a double layer of paper towels and put a single layer of tofu on it and two paper towels and then weigh it under a plate and something heavy. I also change the paper towels once during this process to make sure all the water is out of the tofu. Otherwise your egg salad will leak out and you don’t want that.

4 – Turmeric gives it a yellow color similar to egg yolks. I love pickles and chives in my egg salad, but you do! You can use your favorite egg salad dressing, but be sure to use the kala namak salt.

5 – This “egg salad” is also great to make a day or two in advance, but keep it in a container ready to fill sandwiches or you can serve it with crackers as a dipping sauce!

Vegan egg salad

I know this is the kind of recipe that may not be very popular because when I told my friends about it, you saw their initial excitement dissipate as soon as I mentioned tofu. But the real proof is in the tasting. I wouldn’t have believed it myself if I hadn’t tried it. I wouldn’t bring you this recipe unless it tasted as good as the real thing. Mr NQN was also shocked when I told him that the egg salad was made without eggs.

Not all vegan dishes are such a good dupe as this one. I went to an event a few weeks ago and met this really lovely couple. One of the girls was vegan and by default her partner was too because they tended to eat the same type of food and she told me she loved a vegan sandwich shop. She especially liked their bacon and egg sandwich and I was intrigued by it because I love a good sandwich and I promised her I would go. “Let me know what you think!” she said.

The next day I dragged Mr. NQN to the deli and ordered the bacon and egg sandwich. It smelled amazing and I couldn’t wait to get home and try it. I cut it in half and took a bite.

It was horrible. Like terrible.

For starters, it tasted nothing like bacon and eggs. It didn’t taste like anything. I was so disappointed. I couldn’t bring myself to message her because she was so sweet. But I don’t think I’ll be following her vegan suggestions!

So tell me, dear reader, have you ever tried vegan egg salad? Do you love veganism or vegetarianism?

Vegan egg salad

HAVE YOU MADE THIS RECIPE? Share your creations by tagging @notquitenigella on Instagram with the hashtag #notquitenigella

Vegan egg salad

appreciated 5.0 from 5 by means of 5 readers

An original recipe from Lorraine Elliott

Preparation time: 10 minutes plus 30 minutes draining time

Cooking time: 0 minutes

Servings: 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

Vegan egg salad

Step 1 – Drain the water from the tofu and place on a double layer of kitchen paper and press for 30 minutes with a plate and something heavy (cans will do). Change the paper towels once during this time.

Vegan egg salad

Step 2 – Cut the tofu into pieces – I usually cut each square in half horizontally and then cut it into small cubes. Place in a medium bowl. Also finely chop the pickle chips and chives and add to the bowl. Then add the mayonnaise, turmeric, mustard and black salt and stir well. I mash large chunks of tofu with the spoon down. Enough for 4 sandwiches.

Vegan egg salad