Vegan Tofu "Egg" Salad Mix
Some special ingredients: Vegan mayo Yeast Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. Added to the dressing, it adds a distinct egg-like taste to this recipe, bringing it to the next level. It is significantly less salty than traditional table salt so taste the recipe as you go. This salt is great wherever there is a savoury “egg” component – tofu scramble, hollandaise sauce, pad thai, quiches, etc! The trick is to add the salt at the end of the cooking process since the sulphur flavour Turmeric: added for extra color! INGREDIENTS x1 240 g extra firm tofu , drained and squeeze dried (about half a block which all I had on hand!) 40 g celery, finely diced (about 1 rib) 11 g onion, finely diced (use red, white or green) 100 g vegan mayo 16 g yellow prepared mustard 2 tsp fresh lemon juice 4 g nutritional yeast 2 tsp dry dill weed (or fresh if you have it!) 1/4 tsp kala namak (black salt) 1/8 tsp ground turmeric About 15 turns of fresh crack
