Vegan Egg Salad Sandwich

Vegan Egg Salad Sandwich
INGREDIENTS
  • 200 gms finely diced/crumbled tofu (I use half and half)*
  • 1/4 cup Tully’z egg Yolk (Click here for recipe)
  • 1/4 cup coconut yoghurt (Coyo brand is pretty good)
  • 1 tsp Dijon mustard (check the brand to make sure it’s vegan)
  • 1/4 cup chopped spring onions
  • Kala Namak* (black salt) to taste

METHOD

  • Mix together all the above ingredients in a bowl.
  • Serve cold in a sandwich, wrap , or as a side salad.

*Dicing gives the similar texture to using an egg white and crumbling makes the salad creamier.

*Kala Namak/Black salt is an important part of this recipe, and is easily available in Indian grocery stored or online.


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