Curried Eggless Salad

By Miyoko Schinner, author The Home Made Vegan Pantry

Serves 6              Time: 30 minutes

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. 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.

2. 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.

3. Serve on crostini with a sprig of cilantro as an appetizer.

1 pound medium or firm tofu

1/2 cup vegan mayonnaise, commercial, or oil-free mayo

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