I have been creating and re-creating the vegan hard-boiled egg for many months now – the ‘yolk’ was a masterpiece in the making, but the ‘white’ was simple . . . just tofu. My British partner loves ‘Egg Mayonnaise’ sandwiches and has missed them. As a student I worked in one of London’s great city sandwich shops called ‘Crumbs of Comfort’ – they made a mean egg mayo and I learnt many tricks and secrets from them. Here is my vegan version for you – you are going to become addicted. These are genuis vegan hard-boiled eggs that taste every bit as good as the real thing without the cholesterol or cruelty.
TIP : For a change you can also add a tiny amount of curry and/or sweetcorn to this mix.
‘EGG YOLK’ INGREDIENTS
7 Tbsp hot water
1 tsp nutritional yeast
¼ tsp turmeric (use a little less if you prefer)
¼ tsp kala namak salt, otherwise known as black salt – it has a sulphuric “egg” flavour, so is essential for this recipe (you should find this at your local Indian or Asian grocery store, or else available from Amazon US, or Amazon UK)
1 tsp vegan margarine
Note:- The ratio of water/liquid versus the potato flakes or powder that you find may differ (reason being that brands and textures differ in the dried potatoes, some need less water), so you may need to slightly adjust this, ie a little more potato flakes/dehydrated potato may need to be added – make a note of how much of these quantities worked for you for your future reference. It’s a simple detail, but worth noting.
Make up your mashed potato mix, add margarine and other ingredients, and mash until consistency resembles hard-boiled egg yolk, see pic if you are uncertain, it should be thick in consistency. Mix ‘yolk’ mix really well, then place in freezer for 15-20 minutes, then remove from freezer.
‘EGG WHITE’ INGREDIENTS
2 Tbsp firm silken tofu (I use Mori-Nu Organic)
2 Tbsp vegan mayonnaise
A sprinkle of fresh chopped chives (optional)
Freshly ground pepper (optional)
Crumble the tofu into a clean bowl, then add the mayonnaise. Mix gently, then spoon in the ‘yolk’ mix – mix gently until the ‘yolk’ is covered with the mayonnaise. Refrigerate this mix for 1 to 2 hours before serving. Spoon onto fresh bread and enjoy ! I suggest using the freshest and tastiest wholegrain bread, and the best possible brand of vegan mayonnaise.
If you wish to make ‘hard-boiled eggs’, use hen egg moulds – cut a piece of tofu to fit a half-egg mould, level it with a knife, and, using a spoon, carefully scoop out an oval shape. Then fill this cavity with your ‘egg yolk’ mix. Place in the fridge for a few hours until set, before serving. Cock-a-doodle-Doo !!
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010