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.
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.
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.