Looks like egg salad. Tastes like egg salad. But this is vegan eggless salad – without the cholesterol too!
Perfect for vegan egg salad sandwiches (especially if you add some curry powder), or even as a tasty alternative to scrambled eggs for breakfast.
Chickens across the country rejoice!
- Base Egg Crumble
- 500 gram Firm Tofu 1/2 block crumbled, 1/2 block chopped in random pieces (see video)
- 1 tsp Tumeric
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 0.25 cup Filtered Water
- Egg Salad Dressing
- 400 gram Butter Beans / Lima Beans 1 tin including Brine
- 1 tbsp Dijon Mustard
- 1 clove Garlic
- 2 tsp Lemon Juice
- 2 tsp Himalayan Black Salt (Kala Namak) actually pink in color
- 2 large Scallions chopped into small slices
- 1 pinch Black Pepper
The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/