No-Egg-Salad

Chef's notes

Prepare the day before to steep/ marinate. Depending on your taste, you can vary the ingredients. With capers, olives, pickled cucumbers, finely chopped onions etc... Completely according to your taste. Don't don't leave out Kala Namak or Black salt! As this gives the salad the typical flavour! In case you don't have almond butter, you can also buy vegan mayonnaise instead and leave out mustard and plant milk.

Details

• ⏲️ Prep time: 15 minutes / steep over night
• 🍳 Cook time: 0
• 🍽️ Servings: 3

Ingredients

• 200g Tofu nature
• 3 tbsp Almon butter (almond nut butter)
• Juice of 1/2 lemon
• 3 tbsp Apple vinegar (maybe more)
• 1 tsp Mustard
• 1 tsp Kala Namak / Black salt
• 1/2 tsp Turmeric
• 2 tbsp Unsweetened plant milk (oat, soy, almond)
• 1/4 tsp Garlic powder (optional)
• 3-4 pcs. Diced pickles
• 2 tbsp capers (optional)
• 1-2 tbsp Finely chopped fresh onion, chives or onion sprouts

Directions

1. For the dressing, mix all of the above ingredients except tofu. Drain the tofu and cut it into small cubes. When you add the tofu to the dressing, rub it a little between your fingers to break up some cubes. It will look more “egg-like”. Cover and store in the refrigerator overnight.