Indulge in delight with this tantalizing plant based tofu egg salad, a protein-packed marvel ideal for sandwiches or a scrumptious salad addition. Crafted from 2 types of tofu, this creamy concoction boasts a flavor so rich and fulfilling that the absence of eggs will go unnoticed. Whether embraced between two slices of bread or sprinkled over a bed of greens, this plant-based creation promises a savory experience that satisfies both the palate and the conscience. Embrace this amazing alternative without compromising on taste, and savor the essence of a compassionate culinary journey with every delectable bite. Elevate your meals with this vegan egg salad.
Ingredients:
- 1/2 block (7 oz) extra-firm tofu, drained and pressed
- 1/2 block silken tofu
- 1/4 cup almond milk yogurt
- 8 oz button mushrooms, chopped and lightly cooked
- 2 tbsp finely diced red or white onion
- 1-2 tbsp finely chopped fresh dill
- 2 stalks celery, finely diced
- 1-2 tbsp Dijon mustard (adjust to taste)
- 1/2 tsp black salt (kala namak)
- Black pepper, to taste
- 1/8 tsp turmeric (optional, for color)
- Juice of 1/2 lemon (optional)
Instructions:
1. Blend silken tofu, yogurt, mustard, and optional turmeric in a blender until a thick dressing forms.
2. Crumble the extra-firm tofu into a mixing bowl and add all other ingredients - celery, mushrooms, onion, dill, black salt, and black pepper. Mix well.
3. Pour the blended tofu mixture into the bowl and combine thoroughly.
4. Taste the salad and adjust flavors as needed. Feel free to add more dill, Dijon mustard, or a splash of lemon juice.
5. Serve immediately or refrigerate for an hour or two to enhance the flavors. Enjoy your delectable vegan egg salad!
Makes 4 One Cup Servings
Comentarios