Vadouvan Devilled Tofu

vadouvan tofu salad 403

This is essentially an eggless egg salad.   This recipe makes a good base for egg salad, and you can vary the spices (eg. replace the curry powder with tarragon to emulate our now obsolete v-Egg-an salad) for different flavor profile.  Just add a sprinkling of turmeric for color.

Vegan Mayonnaise:
(in lieu of making your own mayo, try substituting it with the original Vegenaise from our friends over at Follow Your Heart!   If you make this substitution, keep the mustard and lemon juice in your final recipe, for some extra tang.)
1/2 cup unsweetened soy milk
2 Tablespoons Dijon mustard
1 cup oil (preferably rice bran, soy oil is OK)
2 Tablespoons lemon juice

1 cup vegan mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoon Vadouvan spice mix  (sub with 1 teaspoon curry powder)
2 teaspoons curry powder
½ teaspoon turmeric
2 teaspoons kosher salt
1 teaspoon black pepper, ground

2 12oz medium tofu or firm tofu
1 teaspoon Indian black salt /Kala Namak (easily found online or at your local spice shop, this salt provides a sulphuric aroma that mimics eggs)

2 shallots, minced
2 celery stalks, finely diced
1/2 cup cilantro, stems and leaves
1/2 cup golden Hunza raisins

Rice crackers or Endives lettuce cups

Make vegan mayonnaise:  Place soymilk and mustard in a blender.  With blender running, slowly drizzle in oil in a thin stream.  Then add lemon juice and pulse to combine.  Combine dressing ingredients and set aside.

Cut tofu into 1-inch thick slices.  In a saucepan, cover tofu with salted water and bring to a boil. Simmer for 15 minutes. Gently remove and drain, then place on a kitchen towel and pat dry.

Mash tofu lightly with a fork leaving big pea-sized chunks.  Sprinkle on black salt.  Toss mashed tofu with chopped shallots, celery, cilantro and raisins.  Add dressing and toss to combine.

Serve on Endive lettuce cups or rice crackers.

Serves 6

Credits: Flavor Explosions

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