Kala namak AKA black salt is the secret ingredient to many vegan recipes. It is a kiln-fired rock salt with a similar texture to a pink Himalayan salt, but with a strong hard-boiled egg flavour. Often used in South Asian cooking, it is the perfect way to add egg flavour to any eggless dish. It is amazing in this Can You Vegan It? egg salad sandwich recipe — serve it between two slices of your favourite bread or on a toasted sourdough baguette (my preference!).
Vegan Egg Salad
Prep Time: 10 minutes
Servings: 4 sandwiches
16 ounces medium or firm tofu, pressed
¼ cup celery, finely chopped
¼ cup chives or green onion, thinly sliced
¼ cup vegan mayonnaise, store-bought or homemade
1 Tbsp Dijon mustard
1 Tbsp freshly squeezed lemon juice
¼ tsp turmeric
½ teaspoon kala namak
Freshly cracked black pepper, to taste
Sourdough baguette, for serving
1. Press the tofu before using to drain out any excess liquids and ensure it soaks up the ingredients.
2. In a mixing bowl, toss together the tofu, celery and green onion. Set aside.
3. In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, turmeric, kala namak and pepper.
4. Pour mixture over tofu and toss to coat. Scoop mixture over bread, garnish with chives and enjoy!
Like Marcella’s vegan egg salad recipe? Try her vegan eggnog recipe or her six different recipes from one humble can of tomatoes.