Vegan Egg Salad Recipe

Amout: 1 Bowl
Time: max. 20 minutes

ingredients

• 400g natural tofu
• 1 tablespoon of lemon juice
• 1 tablespoon of apple cider vinegar
• 2-3 tsp mustard
• 6 tablespoons vegan mayonnaise
• 1 tsp salt
• 1/2 tsp “Kala Namak” (indian salt)
• 1-2 tsp turmeric (for the yellow color)
• fresh chives

preparation

• Place the vegan mayonnaise in a large bowl and mix well with all the other ingredients except the tofu.
• Cut one half of the tofu (200g) into small cubes.
• Crumble the other half of the tofu with a fork or your hands.
• Put both in the bowl and stir well and season, if necessary spice it up.
• Now leave the egg salad in the fridge for at least 3 hours.
  → If you prepare the egg salad the day before and let it stir overnight, it tastes best.