Vegan Egg Mayo
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A creamy, egg-free vegan egg-mayo substitute made with silken and firm tofu, vegan mayonnaise, kala namak, and nutritional yeast. Serve it hot or cold on toast, in sandwiches or salads, or over a jacket potato.
- Time
- 10 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Contains
- Soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 45 g
- 5 g
- 15 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 495 g before cooking, which is about 125 g per serving.
Steps
Crumble the firm tofu into a mixing bowl, breaking it into small, irregular pieces that resemble chopped egg whites.
Add the silken tofu, vegan mayonnaise, kala namak, nutritional yeast, turmeric, and black pepper to the bowl.
Mix thoroughly until the ingredients are evenly combined. Taste and adjust the kala namak and black pepper as needed.
Serve immediately hot or cold, optionally garnished with chopped chives or cress. Serve on toast, in a sandwich or salad, or spooned over a jacket potato.
Notes
The recipe can be served hot or cold. The source particularly recommends serving it on a cheesy jacket potato.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 162
- Protein
- 12 g
- Carbs
- 4 g
- Fat
- 12 g
- Fiber
- 2 g
Where the calories come from
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