Curried Eggless Salad (from tofu) & quick VEGAN MAYO!

*Sorry about the title card! This recipe video is for Curried Eggless Salad & Vegan Mayo (Not Vegan Halloumi as is written in the video)

Curried Eggless Salad
Black salt is actually pinkish in color, but has a sulfur flavor reminiscent of eggs. Boiling the tofu and draining helps achieve the texture of cooked egg whites.
 
1 pound medium or firm tofu
1/2 cup vegan mayonnaise
1/2 cup diced dried figs
1/3 cup minced shallots
3 tablespoons chopped cilantro
1 – 2 teaspoons Dijon mustard
1 – 1/2 teaspoons curry powder
1/4 teaspoon black salt
Salt and pepper to taste
 
Slice the tofu 1 inch thick. Place in a medium saucepan and cover with water. Bring to a boil, then simmer rapidly for about 15 minutes. Drain in a colander, then on a kitchen towel until dry, about 10 minutes.  Meanwhile, combine the remaining ingredients in a medium bowl. When the tofu is dry, crumble and mix into the mixture well with a fork, mashing as necessary. Serve over crostini with a sprig of cilantro.


Classic Eggless Mayonnaise:
Makes 3 to 31⁄2 cups

With a marvelous rich flavor and thick, creamy texture, this will easily become your go-to mayo for everything from sandwiches to potato salad.

1 cup soy milk or other nondairy milk
1 to 2 tablespoons mustard
1 tablespoon apple cider vinegar or freshly squeezed lemon juice
1 teaspoon sea salt or black salt
1 teaspoon organic sugar (optional)
1 ½ to 2 ½ cups canola or other neutral oil

Place the soy milk, mustard, vinegar, salt, and sugar (if you like your mayonnaise sweeter, like Miracle Whip) in a blender and process briefly. With the blender running, add the oil in a very thin, steady stream (and I mean a very thin stream) until it turns very thick and the blender has trouble processing (if you have a high- or multispeed blender, use a medium speed). Thickening will not happen gradually, but rather suddenly, and may take as long as 4 minutes altogether. Also, please note that the amount of oil necessary for thickening will depend on the speed of your blender and how slowly you pour, and can vary by as much as a cup. Transfer to a jar and store in the refrigerator for up to 1 month.

Black Salt: Black salt, or kala namak, a highly sulfuric-smelling and -tasting salt from India, is actually pinkish in color. It lends an egg-like flavor to dishes. It can be ordered online or found at some Indian grocers.