WHEN I CRAVE EGG SALAD I MAKE THIS - DELISH AND SATISFYING.
I've talked about eggless egg salad or mock egg salad on this blog before and in my second book, Vegan Indian Cooking, page 206. Here, I've tweaked the recipe yet again, adjusting the amount of mayo and the spices. A layer of coriander powder or ground coriander seeds will give you an irresistible lemony twist. Coriander is the spice of the week in our #30DayChallenge with Ink & Volt. Click here to download our worksheet to help you get motivated to cook three new recipes every week in June. Like Ink & Volt's page on Instagram and Facebook, and of course Like Indian As Apple Pie as well and we'll show you how to enter to win some fun stuff in the coming days. They make beautiful planners and organizational tools. I hope you'll make this recipe. I love this mock egg salad on very toasty Ezekiel Bread for breakfast and on Almond meal crackers for a snack. It's the perfect way to be satisfied and stick to my healthy eating goal. And, it's a great way to showcase that healthy Indian spices are for much more than just Indian food!
1 (14-ounce) package organic extra-firm tofu
1/2 cup mayonnaise (vegan or regular)
1 tablespoon dijon mustard
1/2 cup each chopped onion, carrots, celery
1 teaspoon coriander powder or seeds ground
1/2 teaspoon each red chile powder, turmeric, black salt, black pepper
1 teaspoon salt
Mash tofu in a bowl with hands. Add mayo and mustard. Mix well.
Add onion, carrots, and celery. Mix.
Add coriander, red chile, turmeric, black salt, black pepper, and salt. Mix well.
Refrigerate about an hour before serving. Top with microgreens and avocado for a healthy and delicious snack or meal.