Vegan Egg Salad!

YES! It can be done!

In the few months since I've last bothered to waste my time writing this blog, I have figured out how to make vegan egg salad that will fool even the staunchest anti-tofucians.

Anyway, it's pretty much exactly the same as regular egg salad, only instead of eggs, use medium (NOT silken - it's too soft) tofu! I added a bit of saffron to make it yellow, because I am fancy and I have it in the kitchen. Turmeric or food dye would work just as well, and it completes the illusion by giving the tofu a yolky tinge.

However! There is a SECRET INGREDIENT! You must acquire some Indian Black Salt, also called Kala Namak. It is a somewhat hard-to-find condiment, popular in Indian dishes. It comes as a reddish-pink powder or rocks, and contains a number of sulfur salts, which make the salt taste and smell like a hard-boiled egg, I swear!! A bit funky at first (I like to call it "fart salt"), you really can't make a convincing fake egg salad without it. It's a strong flavor though, and not much is needed.
I get mine at a wee Indian grocery at Pike Market called The Souk, where they sell it for $1.80 for two ounces. Vegans! Go buy some, use it on everything.

Now, to make:
Combine your brick of medium tofu into a bowl with a few spoons of vegannaise - as much as you like, I prefer LOTS - and simply stir it all up with your selected spices, and about 1/2 tsp of black salt. It should come out with a slightly chunky texture that looks like the real thing!
Typical egg salad spices include paprika, dill, and black pepper; I also think you can't go wrong with a bit of sweet pickle relish or a chopped up spicy pickle - whichever suits your fancy.

Put this stuff on toast and enjoy! Egg salad for all!