I have been making this mock egg salad since I tried it at a Hindu Temple when I was living in Hawaii. I was a graduate student at the East-West Center there and loved visiting the temple for their food - delicious, plant-based Indian.
The secret to a delicious eggless egg salad? Crunch. Color. Eggy Taste. In this recipe, the crunch is from onion, celery, and carrots. Try other fun adds like chopped watercress or jicama.
The color is important. It gets its yellow hue from turmeric powder, which is a healthy anti-inflammatory.
Eggy taste without the egg? You'll want some kala namak, or Indian black salt. Pinkish in color, but called black because it darkens slightly when wet, this salt has a unique sulfuric tang and taste to it, like eggs. If you don't have it on hand, still make the recipe, it's delicious. But if you come across an Indian grocery store, a gourmet food shop, or hop on my website, purchase it. It's delicious.
Put it all together with tofu and some eggless mayonnaise, and I promise even those folks in your life who think they won't touch tofu (I am married to one) will come back for seconds.
The original recipe is in my second book, Vegan Indian Cooking, page 206, if you want to follow along. Happy Eating, folks!
[[ recipeID=recipe-2mbb7tpbs, title=Side Dish: Eggless Egg Salad with Black Salt and Turmeric ]]
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Recipe by Anupy Singla, Indian As Apple Pie
Servings:
Keywords: Indian Recipes, Egg Salad, Eggless, Vegan, Snack, Appetizer
This recipe is by Anupy Singla, Indian As Apple Pie, from page 206 of her cookbook Vegan Indian Cooking. If you share or copy this recipe, we’d greatly appreciate it if you let others know where you found it!
