Imported from YouTube

Vegan Tofu “Egg” Salad with Sunflower Seed Mayo

Name: Vegan Tofu “Egg” Salad with Sunflower Seed Mayo
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 454 g medium tofu (Firm tofu can be used, though the result will be drier.); 2 tsp nutritional yeast; 1 tsp pickle juice; 0.5 tsp black salt (kala namak) (For an eggy flavor.); 0.5 tsp ground turmeric (For color.); 0.25 tsp garlic powder; black pepper (A pinch.); 0.25 cup sunflower seeds (Soaked and drained.); 0.25 cup water (Filtered; boiling water may be used for a quick soak, then drained before blending.); 0.5 tbsp lemon juice (Use ½–1 tablespoon according to taste.); 0.5 tsp mustard powder (Alternatively, use ½–1 teaspoon prepared mustard, depending on taste.); 0.25 tsp garlic powder; 0.125 tsp sea salt

Recipe by Tasty Thrifty Timely @TastyThriftyTimely · YouTube

Imported by Suki on SeeMeCook

A soft, savory tofu salad seasoned with kala namak and turmeric for an egg-like flavor and color. It is mixed with a quick, oil-free sunflower seed mayonnaise and works well piled onto sandwiches with greens or sprouts.

4 servings20 minAmerican

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Ingredients

454 g medium tofu (Firm tofu can be used, though the result will be drier.)
2 tsp nutritional yeast
1 tsp pickle juice
0.5 tsp black salt (kala namak) (For an eggy flavor.)
0.5 tsp ground turmeric (For color.)
0.25 tsp garlic powder
black pepper (A pinch.)
0.25 cup sunflower seeds (Soaked and drained.)
0.25 cup water (Filtered; boiling water may be used for a quick soak, then drained before blending.)
0.5 tbsp lemon juice (Use ½–1 tablespoon according to taste.)
0.5 tsp mustard powder (Alternatively, use ½–1 teaspoon prepared mustard, depending on taste.)
0.25 tsp garlic powder
0.125 tsp sea salt

Steps

1
If using the quick-soak method, cover the sunflower seeds with boiling water and leave them to soak for 15 minutes while you prepare the tofu and gather the remaining ingredients. Drain and discard the soaking water. Alternatively, soak the seeds in cold water overnight in the refrigerator, then drain.
2
Loosely break the tofu apart into a large bowl, leaving some larger pieces so the salad retains an egg-white-like texture.
3
Add the nutritional yeast, pickle juice, black salt, turmeric, garlic powder, and a pinch of black pepper to the tofu. Mash the seasonings into the tofu only as much as needed; avoid mashing it completely smooth.
4
Put the soaked, drained sunflower seeds and the measured water, lemon juice, mustard powder, garlic powder, and sea salt in a blender.
5
Blend until as smooth as you can make it. The sunflower seed mayonnaise may remain slightly grainy.
6
Stir the sunflower seed mayonnaise into the seasoned tofu just until combined. The video suggests using four to six tablespoons of vegan mayonnaise if substituting another mayo.
7
Taste and adjust with additional salt, lemon juice, or pickle juice for tang, or add hot sauce for heat.
8
Serve as desired, including piled onto sandwich bread with lettuce and sprouts. Optional additions mentioned include chopped celery, chopped pickles, green onion, fresh herbs, spinach, avocado, and hot sauce.
9
If refrigerated for a while, the salad firms up and becomes less messy to eat.

Notes

The description says to visit the linked blog for the full method; these instructions are extracted from the video transcript. The recipe is presented as serving four, described in the video as four loaded sandwiches. Optional toppings are not quantified. The method does not give a specific refrigeration duration.