This protein-rich, creamy tofu "egg" salad perfectly mimics the texture and flavor of traditional egg salad while being completely plant-based. Ready in 15 minutes, it's ideal for sandwiches, wraps, or as a light meal
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Ingredients
- 1 block (14 oz) firm tofu, drained and crumbled
- 1/2 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 2 tablespoons chopped fresh dill
- 1/2 teaspoon turmeric (for color)
- 1/2 teaspoon black salt (kala namak) for eggy flavor
- Salt and pepper to taste
Instructions
- Press tofu between paper towels to remove excess moisture. Crumble into small, egg-like pieces.
- Mix mayo, mustard, turmeric, and black salt in a large bowl. Add crumbled tofu, celery, onion, and dill. Stir gently to combine.
- Season with salt and pepper. Chill for 30 minutes to allow flavors to meld.
Serve on toasted bread, crackers, or lettuce wraps. Keeps refrigerated for up to 5 days.
Makes 4 servings.
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