Wish to avoid eating animal products, yet craving a protein hit? Even people who say they don’t like tofu will like this (and may not even notice it’s not eggs!). Best of all, there is no cooking involved in this easy 15-minute recipe! Enjoy Tofu Eggless Salad on top of toast with a couple slices of avocado for breakfast; on rice cakes or crackers for a high-protein snack; or my favorite: in sandwiches and wraps. Add tomato slices, lettuce and/or microgreens, and of course, avocado. Goes great with a cup of Creamy Roasted Tomato Soup or a small Vegan Caesar Salad.
Kala Namak is also called black salt, but it’s actually pink in color. Sourced in the Himalayas, this salt has a high sulphur content, giving it its “eggy” smell and taste. It’s not often found in regular grocery stores and there’s no good sub for it, but it’s easily found online. If you do a lot of plant-based cooking, order some of this salt. You won’t be sorry! It is a key ingredient for this recipe and you’ll love it in tofu scrambles or even sprinkled on popcorn. In addition to its taste, it is considered a cooling spice in Ayurveda, and some use it as a natural digestive aid.
Enjoy this vegan, gluten-free, and low-FODMAP sandwich filling in a mere 15 minutes.
If you make this, please let me know in the comments section below. What did you put it on or in?
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