Egg mayonnaise is wonderful but, you know, eggs come out of a chicken’s bum and all that which, you’ve got to admit, is a bit ick. I was willing to be corrected by a friend that eggs don’t, in fact, come out of a chicken’s bum but then he was corrected by another friend who informed us about stuff I won’t go into on a food blog.
Anyway, I fancied giving vegan egg mayonnaise a go and I’m so glad I did as this is just like the real thing. The tofu gives it the eggy texture, the black salt (also called Kala Namak, which is available from Amazon) gives it that eggy taste, while the turmeric provides a nice yellowy colour.
Vegan Egg Mayonnaise
(adapted from the recipe at Messy Vegetarian Cook)
2 tbsp vegan mayonnaise
1/8 tsp black salt
Pinch of mustard powder
Pinch of turmeric
Pinch of paprika
100g firm tofu
Mix together everything except the tofu.
Crumble in the tofu and mix it all up.
