Vegan Japanese Egg Salad
Author: The Edgy Veg
Recipe type: Main
Cuisine: Vegan
Serves: 2
- ½ cup ackee
- 2 tbsp olive oil
- 1 tbsp nutritional yeast
- ½ tsp Black salt
- Water or soy milk, as needed
- 3 tbsp - ¼ cup vegan mayo
- ¼ tsp MSG
- ¼ tsp sugar
- ½ block soft tofu, cubed
- ½ block medium tofu, cubed
- Black pepper to taste
- Salted vegan butter
- Vegan Japanese milk bread
- Begin by making your vegan egg yolks. Bring a small saucepan of salted water to a boil. Add ackee and boil for about 10 minutes or until tender.
- Transfer the ackee to a blender with 2 tbsp olive oil, nutritional yeast and black salt.
- Puree all ingredients till well combined. Add 1 tbsp of water at a time, until you get a yolk-like texture.
- whisk together vegan mayo, MSG, and sugar.
- Add ackee yolks as needed, and stir to combine.
- Gently fold in the cubed tofu until just coated and place into the fridge to chill.
- When ready to serve; taste and season the tofu mixture with black pepper.
- Spread butter evenly over one side of each bread slice.
- Top 1 slice, butter side up, with the tofu egg salad.
- Cover with a second bread slice, butter side down.
- Trim off and discard crust and cut sandwich in half diagonally so you have 2 triangles.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2023/04/14/vegan-japanese-egg-salad/
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