One of the major challenges when going vegan is what to put in your morning sandwich. Unless you want to pledge to industrial imitations of meat and cheese, you need to be creative and find other easy and fast solutions. This problem aggravates when you live in Germany, whereas the Brotzeit (literally means bread time) is such an important part of the local food culture.
So after cracking the secrets for a well made vegan mayonnaise, I thought that these mayonnaise salads that are o-so popular here are a good solution. My favorite one was always the egg salad, but how can one make it without eggs? Actually it is kind of simple. Tofu will give the texture of the egg and kala namak – pink Indian salt which is rich in sulfur will give the eggy flavor.
200g firm tofu
2 spoons vegan mayonnaise (click here for the recipe)
1 teaspoon dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon kala namak salt
1-2 spring onions, finely chopped
pinch of turmeric
black pepper to taste
Start with drying the tofu. Take it out of its package and place it on kitchen paper, gently press it and let the liquids drain. Then, grate it into a bowl. Mix with the rest of the ingredients and let it rest for an hour before serving.