When i was a child, my parents sometimes made me egg sandwiches for lunch. I loved them…. but i can say, i wasn’t particularly popular those days because of the smell of egg. Hahah, it’s one of those meals that is best eaten at home alone and maybe not eaten in public. Though that is just my opinon.
Now that i am vegan i haven’t eaten egg in 3,5 years, but i can say… it is one of the animal products i truly loved. Both the taste, texture and of course the nutritional value of egg.
Tofu is one of the best replacements for egg, both in texture and the ability to add different seasoning to make it taste a bit more like egg. You can make tofu scramble, tofu omelettte and i have even seen some people make “fried egg” using tofu.
To get the egg taste you use kala namak, or so called black salt. It contains alot of sulphur which gives the smell and taste of egg…. so just be aware that your kitchen will smell like sulphur/fart when you open the package, hahah.
I have made a tofu salad in the past but then i used nutritional yeast for a cheesey flavour and used soya creme fraiche for the sauce. But now i stepped it up and used kala namak and home made vegan mayonnaise (RECIPE) and this was a very delicious “salad.”
Or not sure i can call it salad… it’s more an american style salad due to the mayonnaise base.
This recipe is in collaboration with VibeIsrael. I was a part of their vegan food tour 2019, and on the second last day we had an italian/israeli breakfast where we ate vegan croissants, home made tofu based cheese, challah, coucscous based sallad, deep dish pizza and also a tofu salad.
So i don’t think tofu salad is meditarranean or israeli food…. instead it feels rather english or swedish. But i got inspired by my trip in Israel to make this dish!
You can of course look at my other israeli inspired dish, Sabich, which is alot more mediterranean.
I still have more recipes to post inspired by my trip, i just need to get around to make them when there is daylight to photograph the food, haha.
Vegan egg (tofu) salad
2 sping onion or ¼ leek
½ large avocado – or 1 small
1 half bell pepper – red or green
c.a 100ml mayonnaise (recipe)
1-2tsp kala namak
1/4 – 1/2 tsp turmeric – to give colour
2-3tbsp nutritional yeast
1/2tsp black pepper
Optional, add a little pinch of chilli
Begin by making the mayonnaise if you are making your own. Instructions linked above. Otherwise you can use storebought or switch for creme fraiche or soya quark.
Then in a bowl crumble tofu (use a firm sort of tofu), add the chopped spring onion,bell pepper and avocado. Optional, add in some chickpeas.
Add the kala namak, salt and pepper, nutritional yeast and a little nutritional yeast. Add the mayonnaise and mix. Add some more mayonnaise as required.
Taste test and adjust seasoning according to preference.
Eat as it is or top a salad. Or why not eat with some bread like i did, or top a baked potato with the tofu salad!
Very easy to make, and also a protein rich salad as tofu has between 15-22g protein per 100g. And like mentioned, if you want a lower fat option use soya quark or creme fraiche instead of mayonnaise.
If you give this recipe a try, don’t forget to let me know and tag me on Instagram: Itsahealthylifestyle