Black salt provides the signature eggy taste to this plant-based tackle egg salad from Two Spoons meals blogger Hannah Sunderani. Add crunchy pickles, thinly sliced celery, or capers for added crunch and texture.
What you want:
⅓ cup vegan mayonnaise
1 tablespoon dietary yeast
2 teaspoons Dijon mustard
½ teaspoon black salt (kala namak)
¼ teaspoon floor turmeric
1½ cups extra-firm tofu, reduce into ½-inch cubes
1½ tablespoons freshly chopped chives
½ teaspoon salt
¼ teaspoon black pepper
What you do:
- In a small mixing bowl, whisk mayonnaise, dietary yeast, Dijon mustard, black salt, and turmeric.
- Add tofu to bowl and mash with a fork to mix till an egg salad consistency is reached. Sprinkle with chopped chives, salt, and pepper and gently fold collectively.
For extra recipes like this, take a look at:
Right here at VegNews, we dwell and breathe the vegan way of life, and solely suggest merchandise we really feel make our lives wonderful. Sometimes, articles could embody buying hyperlinks the place we’d earn a small fee. On no account does this impact the editorial integrity of VegNews.
