Curried “Egg” Salad

Tofu with mayonnaise, spices and spring onion, the spices add a lovely warmth to this salad. It has the same egg flavour as the egg version, as always I used black salt (otherwise known as kala namak) for this. You can buy black salt from Asian supermarkets, Poundstretcher and other places. It may be labelled as Himalayan black salt, and the ground salt is actually pink in colour. You can add it all sorts of vegan dishes to give an egg flavour

Yield; 7-9 servings Prep Time; 10 minutes

You’ll need;

  1. One 400g pack of firm tofu, I used one by Cauldron, it’s available in most supermarkets
  2. Four tablespoons of egg free mayonnaise
  3. A teaspoon of dijon mustard
  4. Two to three teaspoons (or more to taste) of curry powder
  5. One quarter of a teaspoon of ground turmeric
  6. Half a teaspoon of smoked paprika
  7. Three spring onions, sliced
  8. Black salt to taste


  • Start by draining the tofu from the packet, then pat it dry, there’s no need to press it. Roughly chop one third of the tofu and pop it into a food processor. Chop the remaining tofu into small irregular pieces, this will mimic the look of cooked egg white
  • Add in the mayonnaise, mustard, curry powder, turmeric and smoked paprika into the food processor, blend until smooth
  • Next fold in the spring onion and remaining tofu. If you’re planning on eating it within one or two days I would season to taste with black salt at this point. Black salt can lose it’s eggy flavour over time, so if you want to keep the salad for up to five days, I would take out portions and season them individually, that way you won’t lose any of the egg flavour
  • Refrigerate for 20 minutes before serving, eat in sandwiches, wraps, or as a baked potato topping


2 thoughts on “Curried “Egg” Salad

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