Tofu 'egg' sandwich filling
Ingredients:
1 block medium-firm tofu (approx. 400g)
⅓ cup vegan sour cream or mayonnaise
2 spring onions, finely chopped
2 teaspoons wholegrain mustard (or other prepared mustard)
2 tablespoons Angel Food parmesan
¾ teaspoon black salt
½ teaspoon turmeric
Salt and pepper (white pepper is good!) to taste
Instructions:
1. Rinse the tofu and wrap it in a clean tea towel to soak up the moisture.
2. Cut the tofu into small cubes (less than 1cm) and wrap the cubes in the clean tea towel to again soak up moisture that’s been released by cutting.
3. Put the tofu cubes into a large bowl.
4. Add the remaining ingredients and mix gently until well combined - a rubber spatula is ideal for this. If it seems a bit too dry you could add some more sour cream or mayo.
5. Taste and adjust seasoning as desired.
Notes:
Choosing the right type of tofu for this recipe: I don’t believe there is a standard measure of tofu firmness - so the definition of medium-firm will vary from brand to brand. For an egg-like texture in this recipe, you definitely don’t want silken tofu (too soft) or super-firm (too firm). Somewhere in the middle is good!
It’s great that tofu is readily available in mainstream supermarkets all over the country these days, but I like buying my tofu from our local Asian supermarket - it’s often about half the price there!
Black salt has a sulphurous taste which is perfect for egg-style dishes. It’s also called kala namak. You can buy it in organic stores and Asian supermarkets. When in rock or crystal form it does actually look quite black, but when ground into a powder it is more of a dusty pink colour - but confusingly it is not the same as ‘pink salt’!
I love this recipe - and that took me by surprise, because egg sandwiches weren’t something I enjoyed or ate regularly before I went vegan. Odd that I’m eating more ‘egg’ sandwiches as a vegan than I ever did pre-vegan! Just another example of a plant-based diet expanding horizons rather than being all about what you can’t eat.
