tofu 'egg' mayonnaise

A vegan take on the classic, which is just as satisfying and easy to make.

THE "EGG"

Ok, so I shouldn't call it a vegan egg. What I should say is a vegan alternative to egg.

Now that I no longer consume eggs I have been experimenting with tofu as a substitute in recipes such as this one. By adding black salt to this recipe you will hardly believe there is no actual egg in this recipe.

Black salt or Kala Namak is a recent discovery for me and it has changed the tofu 'egg' experience. I wrote about it in detail in my tofu scramble post. Read more about it here.

Comparing the nutritional value of tofu vs eggs is something that has been very interesting to me and have done quite a bit of reading up about it.

Comparing statistics from different sources this is an approximation of what I have found:

1 firm blog of tofu (approx 140g) has about 18g of protein, where as 2 large eggs have about 12g of protein.

Tofu is also higher in calcium and iron, whereas eggs beat tofu in their Vitamin D and B12 content.

Plus it is high in both protein and calcium.

Makes 2 - 3 sandwiches

Time: 10 min

INGREDIENTS

1 block firm tofu ( I love using smoked tofu as it adds extra flavour)
1 1/2 tbsp vegan mayonnaise
1 tbsp unflavoured non-dairy yoghurt
1 tsp Dijon or wholegrain mustard
1/2 tsp apple cider vinegar
1/2 tsp ground turmeric powder
1/2 tsp garlic granules
Kala Namak (black salt) or sea salt to taste
Crushed black pepper to taste
1 tsp chopped dill or chives

INSTRUCTIONS

Drain the tofu and press the tofu with the back of a fork into crumbly pieces.
Add the tofu and the rest of the ingredients into a small mixing bowl and mix until well combined.
Taste and adjust the flavours as needed.
Serve on your favourite bread and garnish with more dill or chives.