Miriam spent months creating and re-creating the vegan hard-boiled egg. She got the ‘egg white’ right away by using silken tofu. Now she has mastered the ‘egg yolk’. This is a genius invention that tastes every bit as good as the animal version without the cholesterol or cruelty.
1 x 349 g/12.3 oz pack of firm silken tofu
2 Tbsp vegan mayonnaise
A sprinkle of fresh chopped chives
Freshly ground pepper
Make up your mashed potato mix, add margarine and other egg yolk ingredients. Mash until consistency resembles hard-boiled egg yolk. It should be thick in consistency. Mix ‘egg yolk’ mix really well, then place in freezer for 15‑20 minutes.
PUTTING IT ALL TOGETHER
Crumble the tofu into a clean bowl, then add the mayonnaise. Mix gently, then spoon in the egg yolk mixture. Mix gently until the yolk is covered with the mayonnaise.
For a change you could also add a tiny bit of curry and/or sweetcorn to the mix.
Refrigerate for 1 to 2 hours before serving. Spoon onto the freshest and tastiest wholegrain bread, with the best possible brand of vegan mayonnaise. Enjoy!
Thank you to Miriam Sorrell Mouthwatering Vegan Recipes.
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