Kitchen Curious: Two ‘egg’ recipes that even vegans can enjoy
Tofu is a fine protein choice when you are looking to lighten up your diet, perhaps ax meat periodically or eliminate it entirely.
Oh, but I can hear the naysayers now: “But tofu is so bland!”
True, on its own, tofu is a tough sell. But it also sops up the flavors of everything around it, which makes it full of potential.
A couple of recipes published in “The Dirty Vegan Cookbook” by Catherine Gill (Hatherleigh Press, 2017) place tofu front and center on the plate without sacrificing flavor. Devilled Tofu Bites taste like the real thing thanks to an avocado-mayo mix spread on top, while Eggless Salad likewise approximates a classic egg salad both in taste and texture. For some crunch, add a bit of diced celery to the salad mix.
Both recipes call for black salt, which has nearly the same sulfurous taste as eggs. You can find it at Indian and Middle Eastern markets, but if you don’t want to make a special shopping trip, skip it and reach for kosher salt. But, cautions Gill, a little black salt powder goes a long way since it tends to be saltier than sea salt. Shake with caution.
Reprinted with permission from “The Dirty Vegan Cookbook” by Catherine Gill. Published by Hatherleigh Press.
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About the Author
Ligaya Figueras is the AJC's senior editor for Food & Dining. Prior to joining the AJC in 2015, she was the executive editor for St. Louis-based culinary magazine Sauce. She has worked in the publishing industry since 1999 and holds degrees from St. Louis University and the University of Michigan.
