Vegan Egg Salad

Whether used as a spread or for snacking, this vegan egg salad will rock your taste buds!

Egg salad without egg probably sounds a bit strange for every new or non-vegan at first.But in fact, it is not so difficult to recreate the consistency and taste of natural egg salad. The most important ingredient is Kala Namak or Indian sulfur salt. This is what provides the typical egg taste (and smell!). There are different variations for the consistency. However, this version made from natural tofu and white beans had the best result for me with the least amount of effort. It's quick, easy, and the ingredients are also inexpensive. And since it doesn't use mayo at all, it's also low in fat and calories ;)

Finally, a little tip: make sure you always seal your Kala Namak airtight, otherwise the flavor will decrease relatively quickly and your dishes will just become salty. The older the sulfur salt, the weaker the egg flavor.

For the salad:

• 100g plain tofu

• 100g white beans

• 1/2 tsp turmeric

• 1/2 tsp Kala Namak (Indian sulfur salt)

• 2 pickles

For the Dressing:

• 50g white beans

• 80 soy yogurt, unsweetened

• 1/2 tsp Kala Namak

• 1 tbsp cucumber water

• 1 tbsp vegetable oil, butter flavored or neutral in taste

• some chives

Preparation:

1. Crumble the tofu with your hands.

2. Mash the beans with a potato masher and mix well with turmeric and kala namak.

3. Chop the pickles into small cubes.

4. For the dressing, put all the ingredients except the chives in a blender and mix until smooth.

5. Then stir in the chives.

6. Now combine salad and dressing and season with Kala Namak.

Enjoy!