Looking for recipes for your vegan Easter brunch? We absolutely love this eggy tofu salad from It Doesn't Taste Like Chicken! It's full of flavour, packed with protein and easy to prepare.
We often make this at home and our kids love it just as much as we do. The recipe is for 4 serves, but we recommend doubling the amounts, because it will be gone before you know it!
Ingredients for 4 serves
- 450g medium-firm tofu (we use Evergreen Original Tofu or Evergreen Regular Tofu, available at Woolworths and, cheaper, at Tongli, if you live in Sydney and have one nearby)
- 6 tbsp vegan mayonnaise
- 2 tsp mild mustard (dijon is also fine, just use a bit less)
- 2 tbsp nutritional yeast
- ¾ tsp black salt (available at Indian stores)
- ¼ tsp ground turmeric
- Freshly ground black pepper, to taste
- Chives or spring onion (optional)
- Cos or other lettuce (optional)
Method
- Pat tofu blocks dry with clean tea towel or paper towels. Cut each block in 4 slices (ca. 1 cm thick) and place slices on one half of clean tea towel. Fold other half of tea towel over and put chopping board on top, together with a heavy pot or other weighty item. Allow to sit for ca. 10 minutes.
- In a large bowl, add vegan mayonnaise, mustard, nutritional yeast, black salt, turmeric and pepper and mix together well.
- Wash lettuce (if using)
- Finely slice spring onions or chop chives (if using)
- Cut the pressed tofu into small cubes (we put 4 slices on top of each other, then cut the stack in half, then cut each half stack into 4 or 5 cubes)
- Add tofu cubes and chopped chives or spring onion (optional) to bowl and gently mix until all tofu is covered in mixture.
- Serve eggy tofu salad with lettuce (optional) on your favourite rolls or bread.
Keep refrigerated and use within 2-3 days.
Vegan egg alert: brunch meal kits launching soon!
Love vegan egg dishes? Then stay tuned, because we will very soon be launching our vegan brunch meal kits!
