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) and a tasty alternative to scrambled eggs for breakfast.
Chickens across the country rejoice
For this recipe you will need a non-stick frying pan, mixing spoon and a small blender.
Firstly, take your block of tofu, crumble half and chop the other half into the frying pan (see video if confused). Add all the crumble ingredients except water and mix well.
Put the frypan on a medium to high heat and heat the ingredients for 1-2 minutes until the tofu starts to stick to the pan. Add approximately 1/4 cup water to the pan to soften the tofu and to stop it from sticking. Cook for a minute more and remove from heat.
Place the cooked crumble into your serving bowl and set aside.
Egg Salad Dressing
Put all the egg salad ingredients except the scallions into your blender and blend till smooth and creamy.
Pour approximately half the mixture over the crumble in your serving bowl and mix through.
Add scallions and pepper to suit your taste and mix through the salad.