This salad is creamy, perfectly “eggy”, a little spicy and delightfully smoky from the tempeh bacon.
Base egg salad recipe adapted from Plant Based Ginger.
INGREDIENTS
½ cup cooked chickpeas
½ block tofu (7 ounces)
3/8 teaspoon black salt *
¼ cup + 2 Tablespoons vegan mayo *
2 teaspoons yellow mustard
1 teaspoon dill weed
1/8 teaspoon Origine Naturals ground turmeric
2 Tablespoons sweet relish
½ jalapeño, seeded and finely chopped
3 ounces vegan bacon, chopped (I used half a package of Lightlife Foods Smoky Tempeh Bacon)
Lightly mash chickpeas in a medium sized bowl. Crumble tofu into chickpeas. Add black salt and stir to blend. Add remaining ingredients and stir well to incorporate. Taste and adjust for seasoning if needed.
*Notes:
1. Black salt (Kala namak) can be found at International Stores or online. I got mine at a local Indian Bazaar.
2. I used a recipe by Minimalist Baker for the vegan mayo, and added half a fresh garlic clove to it. If using prepared mayo, you can add a sprinkle of garlic powder to it or add half a fresh clove of garlic into a cup of mayo and blend in a food processor or blender.