Devilled Tofu Bites from “The Dirty Vegan Cookbook” by Catherine Gill. LIGAYA FIGUERAS / LFIGUERAS@AJC.COM
Photo: The Atlanta Journal-Constitution
Photo: The Atlanta Journal-Constitution

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.

“The Dirty Vegan Cookbook” by Catherine Gill, published by Hatherleigh Press. CONTRIBUTED
Photo: The Atlanta Journal-Constitution

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.

Eggless Salad from “The Dirty Vegan Cookbook” by Catherine Gill. LIGAYA FIGUERAS / LFIGUERAS@AJC.COM
Photo: The Atlanta Journal-Constitution

Reprinted with permission from “The Dirty Vegan Cookbook” by Catherine Gill. Published by Hatherleigh Press.



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