Quick and easy vegan egg mayo recipe that takes less time to whip up than boiling an egg!
This recipe was created for my fiancé, Wolfman, who was an avid egg mayo sandwich fan before becoming vegan. We crafted this in our kitchen experimenting with different measurements until we got what we felt was a perfect balance.
If any of you follow me on Instagram you will be aware that one of Wolfman's favourite foods are sandwiches, this inspired me to create a food series called the "Vegan SandVVitch Series" (#VeganSandVVitchSeries)
This is a VVitch household favourite, as my children enjoy this sandwich filling in wraps with lots of salad and swear that it tastes exactly like real egg mayo.
This recipe calls for black salt, known as Kala Namak; this kiln-fired rock salt delivers a sulphuric smell and taste akin to egg. This salt is used extensively in South Asian cuisine as a condiment or added to chutneys and spice blends. The salt is also noted to relieve heart burn and sometimes used as a digestive aid.
I highly recommend investing in getting some Kala Namak if you enjoy the nostalgic flavour of egg mayo sandwiches (I got mine from amazon).
Ingredients
400g super firm tofu (I use 2 blocks of Aldi tofu)
3 - 4 tbsp vegan mayo
1 tsp turmeric
1/2 tsp paprika
1 tsp black salt
Freshly cracked black pepper
Method
Drain and pat dry your tofu with a paper towel.
Measure 300g of tofu and crumble the tofu finely into a bowl with your hands.
Add the turmeric, paprika, black salt and vegan mayo into the bowl with the crumbled tofu and mash with a fork until all ingredients are combined.
With the remaining 100g of tofu, dice into small cubes and gently fold into the mashed tofu into the bowl.
Add a good amount of freshly cracked black pepper into the mixture and combine.
Serve on fresh white bread with cress.
Let us know if you tried this recipe by tagging Vegan VVitch in your posts on Instagram and use the hashtag #VeganVVitchRecipes
Blessed be,