Tofu ‘Egg’ Salad Toast
Serves
2
Prep Time
15 minutes
Cook Time
0 minutes
Ingredients
3 tbsp vegan mayonnaise
1 oz (30 g) celery, finely chopped
2 tbsp dill, finely chopped
2 tbsp chives, finely chopped
1 tbsp apple cider vinegar
½ tbsp mustard (Dijon or yellow)
1 small clove garlic, minced
1 tsp salt
¼ tsp black pepper
½ tsp ground turmeric
8.8 oz (250 g) firm or extra firm tofu
4 slices of bread, toasted
2 radishes, sliced
4 salad leaves
Nutrition
(Per Serving)
Calories
485
Fats
25 g
Protein
24 g
Carbs
41 g
Instructions
- Add vegan mayonnaise, celery, dill, chives, apple cider vinegar, mustard, garlic, salt, black pepper, and turmeric to a mixing bowl and stir until well combined.
- Drain and pat the tofu dry with a paper towel. With another paper towel apply pressure on top of the tofu to remove excess moisture. Do this a couple of times, then cut the tofu into small cubes.
- Add tofu into the mixing bowl and crumble some of it. Mix until well combined. Taste and adjust for seasoning.
- Serve the tofu mixture between 2 slices of toast along with the sliced radish and salad leaves.