Guess what arrived in the mail today? India Kala Namak, or Black Salt. It is the secret ingredient to making tofu taste like eggs (gives it a sulfur flavor).
We had a nice "vegan egg salad" sandwich last week at a little cafe in Walla Walla, Washington where we learned about this. Being kind of new to the veganeske food options it was a fun new trick to experiment with. After I came home and looked it up on the internet, turns out it has been known for quite some time in the vegan recipe circles. Who knew?
"Three Little Birds" by Bob Marley makes this experience complete.
Vegan Egg Salad Recipe
Ingredients:
1 block West Soy extra firm tofu, or equivalent (drained and pressed)
1/2 cup celery, finely diced
1/4 cup pickles, finely diced (my favorite are the "Bread and Butter" kind)
1/4 cup nonfat vegan mayonnaisse
2 tablespoons nutritional yeast flakes
1 tablespoon mustard
1 tablespoon white vinegar
1/2 teaspoon black salt (important--it has to be "black" salt to get the sulfur taste)
1/2 teaspoon dill
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
dash each onion powder and turmeric
Grate tofu with cheese grater. Stir together in bowl. This makes enough for four good sized sandwiches.
We had a nice "vegan egg salad" sandwich last week at a little cafe in Walla Walla, Washington where we learned about this. Being kind of new to the veganeske food options it was a fun new trick to experiment with. After I came home and looked it up on the internet, turns out it has been known for quite some time in the vegan recipe circles. Who knew?
"Three Little Birds" by Bob Marley makes this experience complete.
Vegan Egg Salad Recipe
Ingredients:
1 block West Soy extra firm tofu, or equivalent (drained and pressed)
1/2 cup celery, finely diced
1/4 cup pickles, finely diced (my favorite are the "Bread and Butter" kind)
1/4 cup nonfat vegan mayonnaisse
2 tablespoons nutritional yeast flakes
1 tablespoon mustard
1 tablespoon white vinegar
1/2 teaspoon black salt (important--it has to be "black" salt to get the sulfur taste)
1/2 teaspoon dill
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
dash each onion powder and turmeric
Grate tofu with cheese grater. Stir together in bowl. This makes enough for four good sized sandwiches.
Thanks so much for all of your posts. Have you been to Cafe Yumm? It's mostly vegetarian and vegan fast food, Eugene-style, and there are franchises in Portland. They have a delicious sauce ("Yumm" sauce) which contains oil, and there are pirated recipes for it online. I made a PBNAF version that I wanted to share with you to thank you for all your wonderful recipes. We had it on top of brown rice and black beans with chopped tomato, cilantro, red pepper, cabbage, etc.
ReplyDeletePuree in food processor:
1/2 c cooked brown rice (I used sweet, short grain)
1/2 c water
2 medium cloves garlic
Add and puree until smooth:
1/3 c nutritional yeast
3/4 c chickpeas
1/2 c fresh lemon juice
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp dried oregano
2 Tbsp fresh cilantro
Also, my husband and I moved to Richland in June. We have a son at WSU and one at UO. If you ever want to meet another vegan couple in the area, please send me an email!