Vegan ‘egg’ salad

AuthorJen BookerDifficultyBeginner

Yields1 Serving
Prep Time12 minsCook Time20 minsTotal Time32 mins

 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)

1

Cut the smoked tofu into 1cm cubes

2

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

3

Cut the plain tofu into 1cm cubes

4

Finely chop the red onion (if using)

5

Slice the spring onions into rings

6

Slice the cabbage into thin strips and chop very finely

7

Drain the chickpeas

8

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

9

Stir in the mayo

10

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

11

Fold in the smoked tofu and chives

Ingredients

 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)

Directions

1

Cut the smoked tofu into 1cm cubes

2

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

3

Cut the plain tofu into 1cm cubes

4

Finely chop the red onion (if using)

5

Slice the spring onions into rings

6

Slice the cabbage into thin strips and chop very finely

7

Drain the chickpeas

8

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

9

Stir in the mayo

10

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

11

Fold in the smoked tofu and chives

Vegan ‘egg’ salad

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