So at Whole Foods I bought Just Mayo, a newer vegan mayo made by Hampton Creek. I didn’t quite have all the other ingredients I normally use for an eggless egg salad, so here’s the variation I did on my original recipe:
Two 12oz packages of water-packed tofu, drained and gently squeezed, and torn into large chunks
2 or 3 heaping Tbsp Just Mayo, or other vegan mayo
1 Tbsp mustard – I usually use Dijon
Salt & pepper to taste
Just a light sprinkling of garlic
turmeric for color, optional
Since we didn’t have pickle relish, and since I used nearly all the pickles for a batch of Baked “Fried” Pickles, I added about 3 or 4 Tbsp of dill pickle juice. Or maybe more. Don’t be afraid to be bold with the pickle juice.
Stir it up. The reason I like to start with big chunks of tofu is because it breaks down as you stir. If you start with small chunks, you’ll basically have a sauce at the end instead of a salad.
I normally add turmeric for a little color, but we didn’t have any. Oh well. Let the salad chill in the fridge for at least an hour, but overnight is best. It’s great for making sandwiches.
Have you tried Just Mayo yet? What’s your favorite way to use it? Texture- and taste-wise, I think it’s the closest to real mayo I’ve found so far. Whaddaya think?