‘Lilhpster’s Vegan Egg Salad’
Black salt (kala namak) is a type of salt used in vegan cooking to add an eggy flavor to dishes.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.
‘Lilhpster’s Vegan Egg Salad’
Ingredients
Instructions
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Drain and press the tofu to remove excess water.
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In a mixing bowl, crumble the tofu.
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Add vegan mayonnaise, Dijon mustard, turmeric, black salt, chopped green onions, diced celery, chopped fresh dill, chopped fresh parsley, salt, and black pepper to the bowl.
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Mix everything together until well combined.
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Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
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Toast the bread slices.
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Place lettuce leaves on 4 slices of bread.
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Spoon the tofu egg salad mixture on top of the lettuce.
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Top with tomato slices.
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Place the remaining bread slices on top to form sandwiches.
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Cut the sandwiches in half and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 10g4%
- Sugars 2g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
