Tofu and Chickpea Vegan "Egg Salad"

After over 22 years of being plant based...I think I've tried just about every version of vegan egg salad out there but even with the good ones, the great ones, there is always something not quite right...until now! The trick to this recipe is getting your hands on some black salt (which isn’t black at all…it’s kind of pink!) and yes, I’m going to just say it now…you’re probably going to need to order it online!

Now, admittedly, there are a couple of steps to this recipe but nothing that’s going to take any longer than the time it would take to actually boil eggs!

Traditional egg salad has a couple of different textures going on, even if it might not seem so…the whites of a boiled egg are rubbery and even a bit bouncy while the yolks are crumbly and even a little chalky! In order to try and duplicate both textures we’re going to use both extra firm tofu and chickpeas for the filling.

What you are going to need to buy: Makes 2-3 servings

• Extra Firm Tofu, 8 oz, crumbled

• Drained Chickpeas, 1/2 cup, lightly mashed with a fork

• Vegan Mayo

• Yellow Mustard

• Black Salt, tiny pinch

• Minced Garlic (Optional)

• Relish

• Salt and Pepper, to taste
  

What you are going to need to do:

1. In a medium mixing bowl lightly mash the chickpeas with the tines of a fork until they become slightly creamy but there are still some lumps. Again, think of the texture of the yolks of boiled eggs.

2. Drain and lightly press your tofu to remove excess moisture. No need to press for any length of time, just between several paper towels for 30 seconds or so.

3. Crumble the tofu into the bowl. You want slightly larger pieces than you would expect to have when you dice hard boiled eggs because the tofu will crumble a bit more when you stir everything together.

4. Add a tiny pinch of the black salt. This is what is going to give you that sulfur or eggy flavor. JUST A PINCH…a little goes a long way and you can always add more.

5. Now, I’m not going to give measurements for the Mayo/Mustard/Relish situation because everyone likes their egg salad a bit different…but mix in your condiments, add salt and pepper, and taste for seasoning.

6. At this point you can add in a little more black salt if you like. Again…add sparingly.

7. Combine well and serve sandwich style with your favorite toppings. I love mine with tomato and lettuce on white bread.

And, there you have it! The search is over…perfect vegan egg salad! Remember to save your aquafaba to use in another recipe or froth it up with a splash of maple syrup and add to your morning coffee! I do hope that you’ll try this recipe! Tag me online when you at @plantbasedgingr so that I can see all of your delicious creations!

Love, Light, and Lentils, my friends!
Sarah

Roasted Red Pepper Hummus with Māla Girl Fireball Basil

I don’t know about you but once I started making my own hummus at home I have never gone back to the store-bought stuff! This weekend I whipped up a batch of Roasted Red Pepper Hummus to snack on in my desperate attempt to hide my hungries from the boxes of girl scout cookies I bought from my niece that were hiding in the cabinet.

My secret to this dish is the Fireball Basil Blend from my friends over at Māla Girl! I used it to toss some of the chickpeas in and roasted them off in the over for garnish and added the rest right to the hummus mix and blended it all up together! If you haven’t tried any of the Māla Girl products…you totally should! They’re local to Orlando like me, everything is hand-blended, vegan, gluten-free, and organic! Check them out here!

This recipe is so simple that it almost seems silly to post it, but it’s because it’s so easy that I wanted to share. Who needs to spend $6 for hummus in the Deli Department when you can totally make it yourself in about 5 minutes!

What you are going to need to buy:

Chickpeas, 1 can

Olive Oil, drizzle

Māla Girl Fireball Basil Blend, single-serve packet

Salt and Pepper, to taste

Roasted Red Peppers, (I a jarred option. Find them in your local store, typically by the olives)

Garlic, minced, 1 tablespoon

That’s it! No kidding…

What you are going to need to do:

Drain your chickpeas. Reserve a handful of them for garnish. With those, sprinkle with 1/2 tablespoon the Māla Girl Fireball Basil Blend and roast at 400 in the oven for about 15 minutes. This is not necessary but makes the final dish super pretty if you’re serving guests.

Into a blender add the rest of the chickpeas, the remaining Māla Girl Fireball Basil Blend, 1/2 cup of roasted red peppers, and garlic. Blend until smooth. If the mixture is too thick, add 1 teaspoon of the liquid that the peppers come packed in…add slowly until the desired consistency is reached. Be careful not to get it too runny.

Taste the mixture and add salt and pepper, to taste

Serve with warm pita or crusty bread and garnish with a drizzle of olive oil, roasted chickpeas, and more diced roasted red peppers.

This hummus also makes an amazing spread for sandwiches and wraps!
That’s it! Enjoy…see I told you it was easy!
Love, light, and lentils, my friends!
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