Breakfast & Brunchciaoflorentina5.0
Tofu Egg Salad
A protein packed tofu egg salad deeply seasoned with a rich umami vegan mayo dressing and finished with eggy Kala namak salt for the ultimate eggy flavor without any of the cholesterol.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- colander
- bowl
- mixing bowl
📝 Preparation Steps
1
boil water
2
Bring a small pot of water to a boil. Season generously with a big pinch of salt.
3
cut + boil tofu
4
Meanwhile drain the tofu block and cut it into 1 inch cubes. Add it to the pot of boiling water and gently boil it for ⏱️ 10 minutes. Drain in colander and allow to cool until safe enough to handle. Use your hand and tear the pillowy tofu squares into smaller irregular pieces.
5
mix mayo + spices
6
In a medium size mixing bowl combine together the mayo, vinegar, miso, dijon and olive oil. Add the capers, onion powder, garlic, turmeric, black pepper and sea salt. Mix well.
capers (roughly chopped)2 teaspoononion powder1 tsp
7
dress the tofu & refrigerate
8
Add the tofu and toss everything to coat really well in the dressing. Refrigerate for a couple of hours or overnight to completely chill and for the tofu to soak up the flavors. Taste and adjust seasonings with more rice vinegar if desired. Hold off on adding anymore salt until serving when you will garnish with the kala namak eggy salt.
rice vinegar (+ more to taste)2 teaspoon
Nutrition Facts
calories
192 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
1 g
sodium Content
263 mg
protein Content
9 g
carbohydrate Content
5 g
saturated Fat Content
2 g
unsaturated Fat Content
5 g
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