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Vegan Egg Mayo
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.
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Ingredients
- 150 g Silken tofu
- 280 g Firm tofu (Crumble before mixing)
- 3 tbsp Vegan mayonnaise
- 1 tsp Kala namak (Adjust to taste)
- 3 tbsp Nutritional yeast
- 0.5 tsp Turmeric powder
- Black pepper (To taste)
- Chives or cress (Optional garnish)
Steps
- 1
Crumble the firm tofu into a mixing bowl, breaking it into small, irregular pieces that resemble chopped egg whites.
- 2
Add the silken tofu, vegan mayonnaise, kala namak, nutritional yeast, turmeric, and black pepper to the bowl.
- 3
Mix thoroughly until the ingredients are evenly combined. Taste and adjust the kala namak and black pepper as needed.
- 4
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 per serving
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