Tofu effortlessly replaces eggs in this vegan version of egg salad. This Egg-Free Salad is quite delicious and very much a vegan “egg” salad if you add the black salt to complete the egg-like flavor. Serve between slices of toasted bread, in lettuce cups, on crackers, or on sliced cucumbers or celery. Use gluten-free bread to make this gluten-free.
Variations:
Mediterranean: Stir in 1 tablespoon minced capers, 2 tablespoons minced moist sun-dried tomatoes, 3 tablespoons minced Kalamata olives, and 1/2 teaspoon dried oregano. Reduce the amount of black salt and sea salt; the olives add enough saltiness to the salad.
Indian: Stir in 1/4 cup minced cilantro, 2 teaspoons mild curry powder, 1/4 teaspoon ground coriander seed, and 1/8 teaspoon cayenne.
Mexican: Stir in 1/2 cup roasted corn, 3 tablespoons minced cilantro, 1 tablespoon chipotle puree, and 1/4 teaspoon mild or spicy chili powder.
From Everyday Vegan Eats by Zsu Dever. ©2014 Zsu Dever. Used by permission from Vegan Heritage Press