I know this is not Indian, or even Indian-inspired, but I am going to start posting all of the new dishes we are trying, not just desi ones. They’ll be designated under the “Non-Indian” category to the right.
Husband really likes egg salad (me? not so much). He works at an office without a microwave so never brings lunch to work because he can’t reheat all of our desi leftovers. It’s much harder to bring sandwiches from home when you’re vegan, so I am starting a whole new menu of healthy vegan options that are easy to carry and don’t need to be reheated. Attempt #1: mock egg salad.
I followed the recipe from Chez Bettay but very, very loosely. Below is my variation but again, all credit where credit is due, and you can check out the full recipe at the link above.
1 pkg extra firm tofu
1/2 cup vegenaise
1/2 cup onion, diced
1 tbsp mustard (I used chipotle mustard)
1 tbsp turmeric powder
1/2 tbsp honey
1/2 tsp pepper
Salt to taste
Dry tofu very, very well. Roll in a clean dishtowel and/or blot and drain with paper towels. Chez Bettay recommends letting it dry overnight so egg salad is not watery.
Crumble tofu with your fingers and set aside.
Mix mustard, honey, turmeric, pepper and vegenaise together, then mix in with tofu until tofu mixture is yellow. Add diced onions and stir well. Add salt to taste.
Very simple! Egg salad minus fat and cholesterol! Husband recommends adding hot sauce (of course) and cilantro.