Growing up, I loved deviled eggs and egg salad. But only when they were made by my mother or grandmother. Cooked eggs plus mayonnaise, prepared in unknown circumstances, was an equation I could not stomach.
But if an anonymous person made this version of egg salad for me–which has no eggs at all–I would happily gobble it up. It’s just that delicious.
In addition, it is 100% soy-free!
The Perfect Ingredient: Chickpea Flour Tofu
If you are wondering how on earth an egg salad can be egg-free without the usual replacement of crumbled soy tofu, the answer is this: chickpea flour.
More precisely, it is Chickpea Flour Tofu (also known as Burmese Tofu or Shan Tofu).
Chickpea flour tofu is made, with ease, from chickpea flour, water and salt. It has a remarkably egg-like consistency and taste, and a smidge of turmeric lends the tofu a light golden hue, giving it perfect egg salad eye appeal.
The tofu can be coarsely chopped or crumbled to create the texture you like best. I am partial to a mix of chopped pieces and crumbles.
Use Chickpea Flour Tofu to Make the Mayonniase, Too!
And now, a dash of wow: the chickpea flour tofu does double duty as mayonnaise!
While the majority of the tofu comprises the chopped “egg” in the salad, a small portion is set aside and blended with olive oil, Dijon mustard and lemon juice to make a dreamy-smooth, silky mayonnaise to dress the salad!
This is my favorite mayonnaise, ever. One-third cup of the tofu, plus 3 tablespoons olive oil, some mustard and lemon juice yields just over a half-cup of mayonnaise. I use only half of the mayonnaise (1/4 cup) in the salad; the remainder will keep in the refrigerator for up to 2 weeks. If you prefer to add more to the salad, do it!
A small food processor, or a blender, will work to make this small amount of mayonnaise, but my preferred appliance for this job is an immersion blender. It emulsifies the concoction to perfection.
The Remaining Egg-Free Salad Ingredients: Keep it Classic
The remaining ingredients are ultra simple. I went with relatively classic flavors for this particular rendition of egg salad–sweet pickle relish, green onions, and some celery for crunch.
However, do not let my preferences deter you from varying this salad as much or as little as you like. I know that you will be delighted by the essential flavor of the chickpea flour tofu, and mayonnaise, so go to town with your own innovative spins.
Enjoy the salad straight up, as an addition to a big green salad, rolled into wraps, or piled into or onto sandwiches.
Happy eats, everyone!
More Chickpea Flour No-Egg Recipes: