Chickpea flour tofu no-egg salad made without soy! Chickpea flour tofu stands in for the eggs and the mayonnaise. The salad is vegan, soy-free & grain-free.
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.
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.
Prepare the chickpea flour tofu as directed. Once ready, drain off any accumulated liquid from the water and invert onto a cutting board. Chop or crumble into small pieces (to desired consistency).
Reserve 1/3 cup of the tofu (mash enough to fill 1/3 cup); place the remaining tofu in a large bowl along with the celery, green onions and pickle relish. Refrigerate while making the mayonnaise.
Using a small food processor, blender or immersion blender. combine the olive oil, lemon juice, mustard, garlic powder and reserved 1/3 cup tofu; blend until completely smooth. Season to taste with salt and pepper.
Add the mayonniase mixture to the tofu mixture, gently stirring until combined. Serve immediately, sprinkled with the optional paprika, or cover and refrigerate until ready to serve.
Tip: The chickpea flour tofu can be used as soon as it sets up (several hours), but it becomes firmer the longer it sits (the water naturally releases, and can be drained off). If you prefer an extra-firm tofu texture, prepare the tofu 48 hours in advance of making the salad.
Tip: I only used 1/4 cup (half ) of the prepared mayonnaise in the recipe; the calculated nutrition information reflects this. Storage: The salad is best eaten within a few hours of making it, but it can be stored in an airtight container in the refrigerator for up to 2 days. The extra mayonnaise can be store in an airtight container in the refrigerator for up to 2 weeks (it may need to be whisked with a fork before using).
hi I was wondering is one serving was 1 1/4 cups or if the 1 1/4 cups is the amount of the entire recipe?
Monday 23rd of November 2020
Hi Ashley--the entire recipe makes 4 servings, about 1 and 1/4 cups per serving :)
Friday 6th of November 2020
hi I was wondering if one serving was 1 1/4 cups or if that was the total recipe?
Friday 4th of December 2020
It is 1 serving, 1/4 of the recipe.
Tuesday 21st of July 2020
Curious if there is anything i could use in place of the oil for the chickpea mayo? even if it doesnt keep, maybe just water or broth? Thanks for your creativity! Super excited to try this as I agree that soy just isnt for me.
Tuesday 28th of July 2020
Hmm, that sounds like an experiment that needs to happen :). I think you could get a nice creamy texture with some added broth, or perhaps some nondairy milk, in place of the oil.