THE BEST VEGAN “EGG” SALAD

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THE BEST VEGAN “EGG” SALAD

Rabu, 03 Juli 2019

THE BEST VEGAN “EGG” SALAD

DESCRIPTION

This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it’s a great breakfast or lunch recipe.

INGREDIENTS
  1. 2 blocks Medium-Firm Tofu, pressed*
  2. 1 cup Cashews, soaked for at least 4 hours
  3. ½ tsp Nutritional Yeast
  4. 1 tsp Lemon Juice
  5. 2 tsp Dijon Mustard
  6. 1 tsp Distilled White Vinegar
  7. 1 tbsp Fresh Chives, chopped
  8. 1 ½ tsp Kala Namak (Black Salt)*
  9. ¼ cup Filtered Water
  10. Black Pepper, to taste
  11. ¼ tsp Turmeric (Optional, for color)
INSTRUCTIONS
  1. Remove the Tofu from its package and press for 10-15 minutes. Then, the Tofu to a clean, dry towel and wrap it up while you prepare the “dressing.”
  2. To make the Mayo “dressing”, add all of the remaining ingredients, except for the Chives, to a high-speed blender and process until thick and creamy.
  3. Uncover the Tofu and use a knife to roughly chop it; I cut mine into thin strips, then on random diagonals to make a variety of chunks. Gently press another clean towel on top of the chopped Tofu to remove any excess moisture, then transfer to a bowl. Add in the Chives and dressing, and fold until well incorporated.
  4. Add more Black Salt and Pepper to taste, then serve as desired. Refrigerate leftovers for up to 7 days; this recipe will not freeze well.