Missing Egg Sandwich

This is the vegan egg salad that first fooled people at potlucks back in the 1970s health-food era, and it still works. Mashed tofu stands in for chopped hard-boiled eggs, taking on the creamy role with uncanny accuracy once mayo, relish, and mustard go in.

A pinch of ground cumin is the secret sleeper ingredient. It adds the faintly sulfurous, warm note that mimics real egg yolk, and without it the filling tastes flat and generic. Some versions use a tiny pinch of kala namak (Indian black salt) for an even more eggy result.

Press the tofu between paper towels for 10 minutes before mashing. Excess water thins the mayo and leaves the filling runny. Firm or extra-firm tofu holds up best, silken is too wet.

Mash with a fork, not a food processor. A chunky-creamy texture with visible bits is what reads as egg salad. Blending to a smooth paste loses the visual and textural illusion.

Kitchen Tips

• Use whole-grain bread for substance, this filling needs a sturdy slice to hold its shape.
• Chill the filling 30 minutes before serving, flavors marry and the texture firms up.
• Add a pinch of turmeric for a more convincing yellow color.
• Leftovers keep in the fridge for 3 days in a sealed container.

Variations

• Swap relish for finely chopped dill pickles or capers for sharper bite.
• Stir in a half teaspoon of kala namak instead of table salt for that eggy sulfur note.
• Add finely chopped celery or bell pepper for crunch.