Fresh from the Kitchen: Recipes & Food Inspiration
- Use kala namak for signature eggy flavor; find it at most Indian or South Asian markets.
- Cool the pasta completely so the dressing doesn’t separate and the salad does not become watery.
- Make the tofu "egg" mixture: finely crumble tofu with kala namak and let sit five minutes.
- Chill the assembled salad at least one hour, preferably overnight, so flavors meld and classic texture develops.
- Store leftovers in an airtight container in the fridge up to four days; do not freeze.
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- 12 ounces elbow macaroni pasta, 340g
- 1 tablespoon fine sea salt, for pasta water, 18g
- 7 ounces firm tofu, very finely chopped or crumbled, 200g
- 1/2 teaspoon kala namak, 2g
- 1 cup vegan mayonnaise, 240g
- 1 tablespoon yellow mustard, 15g
- 1 teaspoon granulated sugar, 4g
- 1 teaspoon onion powder, 3g
- 1/2 teaspoon fine sea salt, or to taste, 3g
- 1/2 teaspoon freshly ground black pepper, 1g
- 2 stalks celery, finely chopped, 100g
- 1 red bell pepper, finely chopped, 150g
- 4 green onions, white and green parts finely chopped, 40g
- 1/2 teaspoon paprika, for garnish, 1g
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Cook the pasta. Bring a large pot of water to a boil. Add the salt, then cook the macaroni according to the package instructions until just tender.Drain the pasta and rinse under cold water until completely cooled. Let it drain very well so the salad does not become watery.
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Prepare the tofu “egg” mixture. In a small bowl, combine the finely chopped or crumbled tofu with the kala namak. Mix well and let sit for 5 minutes so the tofu absorbs the “egg flavour”.
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Make the dressing. In a large mixing bowl, whisk together the vegan mayonnaise, yellow mustard, sugar, onion powder, salt, and black pepper until smooth and creamy.
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Assemble the salad. Add the cooled macaroni, tofu mixture, celery, red bell pepper, and green onions to the bowl with the dressing.Mix well until everything is evenly coated.
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Chill. Cover and refrigerate for at least 1 hour before serving. This helps the flavours meld together and gives the salad its classic old-fashioned texture and flavour.
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Garnish and serve. Stir the salad once more before serving. Sprinkle paprika over the top just before serving.
- Keep that kala namak. It’s what gives this dish its signature eggy flavour without the eggs. You can find it in most Indian and/or South Asian markets.
- Cool completely. Let the pasta cool all the way, otherwise your dressing will separate.
- Be patient. Let the mac salad chill for at least 1 hour (overnight if possible) so the pasta soaks up as much of the flavour from the dressing as possible.
- Texture check. If the salad is too thick when you pull it out of the fridge, stir in a tablespoon (14g) of vegan mayo to loosen it up.
- Storage. Seal any leftover salad in an airtight container and store it in the fridge for up to 4 days. I wouldn’t freeze this maz salad. It won’t thaw well.
Serving: 1heaping scoop, Calories: 477kcal, Carbohydrates: 48g, Protein: 9g, Fat: 27g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.5g, Sodium: 1827mg, Potassium: 81mg, Fiber: 2g, Sugar: 2g, Vitamin A: 792IU, Vitamin C: 27mg, Calcium: 54mg, Iron: 1mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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