This tasty sandwich filling remarkably resembles real egg salad in appearance taste and texture, but without the cholesterol (or animal cruelty). A blender is required for preparing the “egg whites” and a food processor is recommended for the “yolk” mixture. You will also need 1 block (about 14 oz before pressing) extra-firm water-packed tofu (not silken tofu). Drain and press the tofu until it is not releasing any more liquid – this is very important! After pressing you should have approximately 12 ounces of tofu.
Ingredients for the “Egg Whites”
• ⅓ block (about 5 oz before pressing) extra-firm tofu (not silken tofu)
• ¾ tsp kala namak (Himalayan black salt)
• 2 cups water
• 2 and ¼ tsp agar powder
Ingredients for the “Yolk” Mixture
• ⅔ block (about 9 oz before pressing) extra-firm tofu (not silken tofu)
• ¼ cup eggless mayonnaise, plus additional as necessary for consistency
• 1 T nutritional yeast flakes
• 2 tsp prepared mustard, your choice of Dijon, spicy, golden or yellow
• ¼ tsp kala namak (Himalayan black salt), or more to taste
• ¼ tsp sweet paprika
• ¼ tsp ground turmeric
• 2 T minced shallot or red onion
• 1 rib of celery, diced
• coarse ground black pepper to taste
• optional ingredients sliced black olives, capers, or diced sweet or dill pickle
Drain and press the tofu until it is not releasing any more liquid. Slice ⅓ of the tofu to use for the “egg whites. The remaining ⅔ will be used for the “yolk” filling.
To prepare the “egg whites”, place the “egg white” ingredients into a blender and process until smooth. Pour the mixture into a saucepan and bring to a simmer over medium heat, stirring frequently to avoid scorching the tofu mixture. Avoid boiling as this will cause the soy protein to re-coagulate (a minimal degree of re-coagulation may occur as the mixture is brought to a simmer but will not affect the final appearance or texture). Pour the mixture into the 8” baking pan and set aside to cool. After cooling a bit, refrigerate until completely set, about 1 hour.
Next, crumble the ⅔ pressed block of pressed tofu into a food processor and add the mayo, nutritional yeast flakes, prepared mustard, kala namak, turmeric and paprika. Process the contents until completely smooth, stopping as necessary to scrape down the sides of the food processor. Alternately, the mixture can be mashed using a fork but the mixture will not be as smooth.
Transfer the “yolk” mixture to a bowl or a food storage container and stir in the minced onion, celery, black pepper and any optional ingredients. Mix well, cover and refrigerate until ready to use.
Now, run a table knife around the perimeter of the “egg white” container to loosen if necessary and invert onto a work surface. Chop the “egg whites” into fine dice and transfer to a mixing bowl. Stir in the “yolk” mixture and add additional mayonnaise as necessary to thoroughly moisten the eggless salad. Season the mixture with additional salt and pepper as desired, cover with plastic wrap and chill thoroughly before serving.