“Egg Free” Egg & Olive Salad
(Chickpea Tofu Olive Salad)
I will start off by saying that I was never really an egg salad fan. I would eat it, but it wasn’t something that I ever craved. The only way I could eat it was with chopped up manzanilla olives in it, which was the way my parents used to make it. Now that I don’t eat eggs anymore I find myself really craving that exact egg salad I used to have as a kid. I can confidently tell you that the recipe below tastes identical and has the exact same texture as the egg salad my parents used to make for us.
The ‘egg’ flavor from this salad comes from Kala namak, which if you have read some of my other recipes, you know I am a big fan of. It literally tastes and smells just like hard boiled eggs, which I feel like should weird me out, but oddly it doesn’t. The combination of tofu and chickpeas in this recipe gives it the perfect texture and the addition of manzanilla olives is an absolute must, at least in my opinion!
Extra-firm tofu, pressed & drained of as much liquid as possible- ¼ of a block (~ ½ cup cubed)*
¾ cup canned or cooked chickpeas
⅓ cup manzanilla olives
1- 1 ½ Tbsp. vegan mayo
⅓ tsp. Kala namak OR regular salt**
Pepper to taste
Combine tofu, chickpeas, and olives and food processor and pulse until minced. Transfer to a small mixing bowl and add vegan mayo, salt, and pepper. Stir to combine.
Serve on toasted bread for a sandwich or add to salads!
Makes about 1 ¼ cups of salad.
* ½ cup chickpeas in place of tofu
**You can use regular salt instead of kala namak, but it won’t have that egg like flavor. Also, kala namak is salt so don’t add kala namak and salt. I purchased my kala namak at a specialty spice store in San Francisco, but you can generally find it at Indian grocery stores, specialty spice stores or order it online from amazon.