You’d be forgiven for passing by tofu in a supermarket without so much as a second glance. It’s one of those foods that hardly jumps off the shelf. Having said that, this recipe will hopefully convert you to just how delicious and versatile tofu can be!
This ‘egg-style’ mayo is so easy to make, and only takes a few minutes to whip up. Once prepared, it keeps really well in the fridge if you want to store leftovers for another day.
We’re going to be doing a series of dishes with tofu as the star of the show. If you’ve ever been in any doubt as to how delicious tofu can be, have a go at making one our tofu recipes. You will be pleasantly surprised, we promise!
Before we start, it’s worth mentioning that they’re different kinds of tofu available to buy. You’ll get the best results with this dish if you use firm tofu. The texture is very similar to cooked egg whites and makes for a convincing egg substitute in a sandwich or piled high on chunky toasted bread.
The star ingredient in this dish is definitely Kala Namak or black salt. You can purchase black salt at most Asian supermarkets, and it’s well worth seeking out for that authentic egg-like flavour.
- One block of plain firm Tofoo (280g) (or tofu of your choice).
- 3 – 4 tbsp of plain unsweetened plant yoghurt (I use Alpro for this recipe).
- 1 – 2 tbsp of vegan mayonnaise
- 1 tsp of English mustard
- Finely diced scallion (optional)
- 1/2 tsp of Turmeric
- Onion salt to taste
- Pinch of Kala Namak (Black salt)
- Pepper to taste
Roughly chop the tofu into bite-size chunks and set to one side. In a large bowl mix together the plain yoghurt, mayo, mustard and blend. Next, add the turmeric and combine well. Transfer the chopped tofu into the bowel and stir to coat the chunks in the mayo mix. Finally, season with onion salt, pepper and a pinch of Kala Namak to taste.
Tip: If you want to make this even creamier, add a bit more plain yoghurt or mayo until you get the desired consistency.