Tofu, egg mimosa style
Egg mimosa without the egg: firm tofu crumbled and massaged by hand, kala namak salt for the taste of egg, mustard and lemon for brightness.
The little miracle of our retreat tables: firm tofu crumbled and massaged by hand with a mild olive oil, mustard, lemon, a touch of garlic, a very finely chopped onion and fresh herbs. Kala namak, a sulphurous black salt, gives it the taste of hard-boiled egg. It was a hit with our retreat groups as well as at a wedding buffet, and we find it better than the egg version.
It all comes down to the gesture. By massaging the tofu with our fingertips, we break it into uneven crumbs that soak up the seasoning and turn creamy, like an egg mashed with a fork. Serve it as a mezze with a large salad, on a slice of seeded bread or in a wrap.
Ingredients
- 400 g plain firm tofu
- 4 tbsp mild, lightly fruity olive oil (we love Biolive's Bas Aragon)
- 1 tbsp Dijon mustard, or tarragon mustard: delicious
- The juice of ½ lemon (about 1 ½ tbsp)
- ½ tsp kala namak salt, up to ¾ to taste
- 1 small onion (or 1 shallot), very finely chopped
- 1 small garlic clove, very finely grated
- 1 generous handful of fresh herbs or flat-leaf parsley, finely cut
- Freshly ground black pepper
- To serve, optional: a few drops of tamari
Method
- 1
Drain the tofu and pat it dry in a clean cloth. If it is very moist, press it for 15 minutes under a weight.
- 2
In a bowl, crumble it by hand into uneven crumbs, some fine, some larger.
- 3
Add the olive oil, mustard, lemon juice, garlic, kala namak and pepper. Massage with your fingertips for one to two minutes: the tofu soaks it all up and turns creamy.
- 4
Fold in the onion and herbs. Taste, then adjust the lemon and kala namak.
- 5
Let it rest for 15 minutes in the fridge, then serve scattered with a few herbs. At the table, a few drops of tamari for those who like a deeper note.
The tip
Kala namak is powerful, and its egg aroma blooms as it rests, as does the garlic: better to add a little at first and adjust after a few minutes. Keep the tamari on the side, at the table: it already salts and browns the mixture. For an egg-yolk colour, a pinch of turmeric is enough. It keeps for two days in the fridge, in a closed container.
Where I find it
Olive oil: Biolive's Bas Aragon, from our friend Philippe Mellot's house, an Empeltre with a mild, fruity, hazelnut-scented taste. Kala namak: Épices Shira. Firm tofu: organic grocer. Onion, garlic and herbs: the market.
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