Vegan ‘egg’ salad

By Jen Booker

July 29, 2018

  • Prep: 12 mins
  • Cook: 20 mins
  • Yields: 4 sandwiches


150g smoke tofu

3 tbsp olive oil

250g plain firm tofu

1 small red onion (optional)

2 spring onions

150g green cabbage

90g canned chickpeas

150g vegan mayo

1 tsp kala namak (black salt)

1.5 tsp salt

ground pepper

3 tsp curry powder

1 tbsp turmeric

1 tbsp chopped chives (optional)


1Cut the smoked tofu into 1cm cubes

2Heat the oil in a pan and saute the smoked tofu until crisp & firm

3Cut the plain tofu into 1cm cubes

4Finely chop the red onion (if using)

5Slice the spring onions into rings

6Slice the cabbage into thin strips and chop very finely

7Drain the chickpeas

8Combine the plain tofu, red onion, spring onions, cabbage and chickpeas in a bowl

9Stir in the mayo

10Season the salad using salts, pepper, curry powder and turmeric

11Fold in the smoked tofu and chives


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