For these fakey eggy appetizer sandwiches I combined two recipes and some touches (of evil) of my own. This looks SO like real egg salad thanks to the coloring of the turmeric and the secret ingredient of Hell fire.
For the dressing I used the extra homemade garlic mayo from Vegan Diner by Julie Hasson I had made for the potato salad we had at the weenie roast the previous weekend.
Homemade Garlic Mayo
Makes about 2 cups)
- 1 (12.3-ounce) package extra-firm silken tofu, preferably the Mori-Nu brand
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 2 large cloves garlic
- 1/2 teaspoon fine sea salt
Taste the mayonnaise, and adjust seasonings to taste. Transfer to a covered container and refrigerate for an hour, if possible, to let the flavors meld before using.
The Complete Guide to Vegan Food Substitution by Celine Steen and Joni Marie Newman is and UH-MAH-ZING resource I recommend to every vegan cook. It is chock-a-block with resources, information and recipes, including this one...
Traditional "Egg" Salad
- 20 ounces (567 g) extra-or super-firm tofu, drained and pressed
- 1 tsp turmeric
- Salt and pepper to taste
add-ins, with salt and pepper to taste.
Notes: Egg salad needs that sulfurous Hells Bells smell, right? The secret ingredient is... black salt - which is actually a depressing pinkish/grey and it is PUNGENT. Add small amount, mix, then taste adding more if needed.
I added some very finely chopped celery for crunch and put green onions on top as a garnish.
To serve this as an appetizer I got some baby bread slices (wheat and rye), added a small amount of extra mayo - you could use Veganaise too - to aid in the sticking to the bread, put on a dollop of eggy mix and topped with some sprouts and thin slices of green onion.
For the gluten-free crowd I put the mix on a nice leaf of lettuce.