Vegan Jalapeño Bacon Egg Salad

This salad is creamy, perfectly “eggy”, a little spicy and delightfully smoky from the tempeh bacon.



Vegan Jalepeno Bacon Egg Salad


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.




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