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Vegan Chopped Not-So-Egg and Onions

The original recipe is called Chopped Egg and Onions and is a Jewish dish, an Ashkenazi one to be precise. It is said that it is one of the oldest dishes in Jewish history, even going back to Egyptian times. It is quite the deli material but I assume it could work as a jacket potato topping, in a sandwich or on crackers.

1/3 pack firm tofu, diced
1 tbsp nutritional yeast
1 tsp black salt
Vegetable oil
2 tbsp prepared The Vegg
3 spring onions (scallions), very finely chopped
3 tbsp vegan mayonnaise
2 tsp Dijon mustard
1 tbsp fresh continental parsley, chopped
Salt and freshly cracked black pepper

• To make boiled egg white substitute: Mix together the nutritional yeast, black salt and 1 tablespoon of oil in a small bowl. Drizzle over diced tofu and fry them in a non-stick pan until the tofu is slightly crispy. Add a little bit of water and turn the heat up. Fry the tofu until the water is completely absorbed, stirring constantly. Remove 2/3 of the tofu and place in a bowl.
• To make boiled egg yolk substitute: You now have 1/3 of the tofu left in the pan. Add 2 tablespoons of prepared The Vegg. Continue to fry. Once The Vegg is well combined with the tofu, remove from the heat and add to the rest of the tofu. Allow to cool.
• In the meantime, wash and chop the spring onions and parsley. When the tofu is cool enough, add the spring onions (scallions), chopped parsley, season with salt and pepper and mix well. Stir in the vegan mayonnaise and mustard. Again, mix well.

Note: Chill before serving but do it in an airtight container as onions stink up your fridge.

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