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SAUCE GRIBICHE_
Those Vegan Chefs

Vegan Sauce Gribiche

5 from 1 vote
Sauce gribiche is a classic french sauce traditionally made from hard-boiled eggs. Some would say it's reminiscent of an egg salad. This recipe hits a home run with the combination of tofu, black salt, and mustard.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 People
Course: Appetizer, Sauce
Cuisine: French
Calories: 228
Ingredients Method Notes

Ingredients
  

Tofu "Egg Yolk" Puree
  • 4 oz tofu firm
  • ¼ cup carrot diced
  • 2 Tbsp mustard Dijon
  • 1 Tbsp red wine vinegar
  • ¼ tsp poultry seasoning
  • ¼ tsp turmeric
  • ¼ tsp black salt
  • 2 Tbsp olive oil extra virgin
  • 1 cup water
Tofu "Egg White"
  • 12 oz tofu firm
  • 2 Tbsp mirin
  • 1 tsp olive oil extra virgin
  • 1 Tsp salt kosher
Making the Sauce Gribiche
  • 3 Tbsp gherkins very small dice
  • 2 Tbsp caper chopped
  • 2 Tbsp parsley Italian flat leaf, chopped
  • 2 Tbsp chives fresh, chopped
  • 3 Tbsp plant milk
  • 1 Tbsp olive oil extra virgin

Method
 

How to Make Tofu "Egg Yolk" Puree
  1. Dice the tofu.
  2. Combine the water, tofu, carrots, poultry seasoning, and turmeric. Stir to combine.
  3. Gently cook over low heat. The goal is to have the carrots tender and most of the liquid reduced.
  4. Place the tofu mixture in a cup, and add the Dijon mustard, red wine vinegar, and Olive Oil. Using an immersion blender, purée until smooth and thick.
  5. Season with black salt, start with half, mix, and taste. This is a very personal flavor profile, so adjust it to meet your expectations.
  6. Set aside in the refrigerator.
How to make Tofu "Egg White"
  1. Preheat the oven to 300 degrees.
  2. Dice the tofu into small dice, more in the shape of a rectangle.
  3. Season the tofu with, kosher salt and mirin. Toss to coat.
  4. Spread the tofu on a baking sheet in an even layer.
  5. Cook for 15 minutes.
  6. Allow cool.
  7. Combine the tofu egg white, the tofu egg yolk, gherkins, capers, chives, and parsley.
  8. Mix and gently smash the mixture as you are combining the ingredients.
  9. Adjust the thickness of the sauce with additional plant milk and olive oil as needed.

Notes

Nutritional values are an estimate.