Better-Than-Egg Salad
Non-vegans won't even realize this doesn't have eggs in it! It has all the mouth-feel and flavor of traditional egg salad.
Ingredients
- 2 cups mashed russet potato from approximately 2 russet potatoes. Mash the potatoes with a ricer for the best texture. They must be russet or some other grainy potato.
- ½ cup plant-based mayo your choice, plus extra as desired, such as my creamy Tofu Cashew Mayo
- 1 tbsp pickle juice
- ½ tsp kalak namak Indian black salt (see note)
- ¼ tsp turmeric
- 14 oz firm tofu drained and press, cut into ¼-inch dice
- ¼ cup sweet or dill pickle your choice, chopped
- ¼ cup chopped chives or scallions
Instructions
- Combine mashed potato, mayo, pickle juice, kala namak, and turmeric in a bowl. Mix well.
- Add diced tofu, chopped pickle, and chives/scallions and mix. Add additional mayo or pickle juice if desired.
Notes
To cook the potato in the Instant Pot: add chunks of peeled russet potato to 1 cup of water in the Instant Pot. Cook on high pressure for 10 minutes. Do a rapid release at the end.
Kala namak is a sulfur salt which gives things an eggy taste and smell. It's not Hawaiian black salt, but Indian black salt that you can find at Indian markets or online.
To make deviled cucumbers, tomatoes, or baby red potatoes, simply omit the diced tofu and pipe into prepared vegetables. Sprinkle with sweet paprika and chopped chives for an elegant appetizer.