Food

I’ve been wanting to make egg salad again for a while. Every time I’ve made it previously with just tofu, I feel like I am missing the stiffness of yolk. So I experimented today using a boiled potato for the yolk and then silken tofu for the white. I think it works perfectly. This is the most basic egg salad as I was just experimenting. Now that I know it tastes good, I’m going to add celery and sliced green olives later. I added black salt for the fartiness 💨

EDIT Hey everybody! I PROMISE I’ll write a recipe for this but since I was just experimenting, I didn’t measure or write anything down! Basic guide: peel and then boil one small russet potato. Smash it till smooth with a fork and add turmeric and mayo (this is your yolk - look at pics). Squish the tofu with a kitchen towel or paper towel just to dry it out a little (use whatever tofu you like. Anything from silken to extra firm will work). Rough cut the tofu into small pieces and place in a bowl. Add seasonings to the tofu and toss. Now mix your yolk (potato)

 with your white (tofu). Adjust seasonings and add more mayo if you want it creamier. Whatever you liked in your egg salad pre vegan, add it. I’ve always had it with sliced green olives but most folks like it with relish. You can add celery, onions, peppers, etc. Play with it and don’t be afraid of messing it up. You really can’t. Happy experimenting friends!