Vegan Egg Salad (No Mayo!)

Name: Vegan Egg Salad (No Mayo!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: 10 ½ oz Firm tofu (); ½ cup Cashew nuts; 1 Onion (small); ¼ cup Dairy-free milk (homemade cashew milk); 1 tsp Nutritional yeast; ½ tsp Turmeric; ½ tsp Black salt; ½ tsp Garlic powder; ½ tsp Lemon juice (freshly squeezed); 1 tsp Mustard; 1 Spring onion or chives (optional)

4 servings

portioner

5 minutes

aktiv tid

15 minutes

total tid

Börja laga mat

Ingredienser

10 ½ oz Firm tofu ()

½ cup Cashew nuts

1 Onion (small)

¼ cup Dairy-free milk (homemade cashew milk)

1 tsp Nutritional yeast

½ tsp Turmeric

½ tsp Black salt

½ tsp Garlic powder

½ tsp Lemon juice (freshly squeezed)

1 tsp Mustard

1 Spring onion or chives (optional)

Instruktioner

Prepare the ingredients

Soak cashews overnight or for 5-10 minutes in boiling hot water.

Peel and chop a small onion.

Squeeze some lemon juice.

Unpack and drain your tofu. Press tofu for 10-20 minutes to get rid of any excess water. Finally, cut your tofu into cubes.

Make a creamy dressing

Take a tight but tall container and add soaked cashews, nutritional yeast, dairy-free milk, chopped onion, lemon juice, mustard, and spices and blend them with a hand blender until smooth and creamy.

Make vegan egg salad

When your dressing is ready, mix it gently with the tofu cubes. Add your favorite toppings and flavors (see recommendation in Notes).

Take two slices of bread. Place lettuce or leafy greens on one of the slices. Then spread the egg salad evenly on it. Top it again with lettuce or leafy greens. Then cover it up with the other slice. Enjoy!

Näring

Portionsstorlek

Kalorier

174 kcal

Totalt fett

11 g

Mättat fett

2 g

Omättat fett

8 g

Transfett

Kolesterol

Natrium

318 mg

Totala kolhydrater

10 g

Kostfiber

2 g

Totalt socker

3 g

Protein