Eggless Egg Mayonnaise
This is one of these dishes that I’ve been making on R-E-P-E-A-T recently. I actually think it’s tastier than the non-vegan egg mayonnaise!
Super important here is that I wouldn’t really eat it on its own. Again, this is something that I discovered while experimenting with vegan food – I like to create a lot of little dishes and help myself like from a buffet, a little bit of everything. Buddha Bowl is another example.
So this wonderful dish goes very well in roasted jacket sweet potatoes with red cabbage no-mayo coleslaw and probably some broccoli on the side.
Notes on spices in this recipe:
* Asafoetida – another spice with pungent taste. It is also known as food of the devils or devil’s dung. In fact, in French it is known (among other names) as Merde du Diable, meaning Devil’s shit. The reason for it is that it really tastes like egg. So, be gentle when adding it.
** Kala Namak, also known as Himalayan Black Salt, is yet another trick we use in plant-based cuisine to substitute the taste of an egg.
***Turmeric – I’m using it for its colour, only. Please be mindful how much of it you add to our dish as it will overpower the taste and you certainly don’t want it.
Prep time: 15 min
- 400g Firm Tofu
- 1 Celery Stick
- ½ Shallot
- 3 tbsp. Extra virgin olive oil
- 3 tbsp. Vegan Mayo (my favourite is Veganaise)
- 2-3 tbsp. White Wine Vinegar
- ½ tsp. Asafoetida*
- ½ tsp. Kala Namak **
- ¼ tsp. Turmeric***
- Small bunch of chives or a spring onion
1. Press the tofu if it needs. Some types are already pressed and ready to go so check the label. Chop into small 1cm or slightly smaller cubes.
2. Finely chop the celery, shallot & chives (if using).
3. Put all the ingredients together and stir. If possible, leave on the side for 20 min for the tastes to combine.