Vegan Egg Spread with Chives
InternationalBreakfastno bakequickbudget friendlymake ahead
Nika’s Pick15g protein
Recipe by Nikoleta · @surovadcerka
Ten minutes, and the thing that makes it taste like egg is one ingredient: kala namak. The black salt is sulphurous, and that sulphur is precisely what your nose reads as boiled egg. Ordinary salt gives you a perfectly nice tofu spread that tastes of nothing in particular.
Add it at the end, not during mixing. Its aroma is volatile and fades the longer it's worked, so season last and taste as you go.
Turmeric is for colour only — a quarter teaspoon. Go heavier and it starts tasting of turmeric, which is a hard flavour to take back out. Crumble the tofu by hand rather than blending if you want the texture of chopped egg rather than a smooth paste.
Ingredients
Spread
- 180 g firm white tofu
- 120 g vegan mayonnaise
- 15 g white onion, finely minced
- 5 g fresh chives, chopped
- 1 1/2 tsp black Kala Namak salt
- 1 tsp nutritional yeast
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 100 g pickled cucumbers, diced
Contains: soy
How to make it
- Remove excess water from the tofu by drying it with a towel or in a tofu press.
- Crumble the tofu by hand or with a fork in a bowl.
- Add the mayonnaise, finely chopped onion, nutritional yeast, and black pepper to the crumbled tofu. Mix everything to a smooth consistency. If you're not a fan of large onion pieces, I recommend using a blender to blend the vegan egg spread with the onion, or alternatively replace the onion with a larger amount of chives.
- Before serving, season the vegan egg spread with black salt, add chopped chives and turmeric - turmeric will give it a yellow color, but be careful with the amount so you don't taste it too strongly.
- Finally, fold in sliced pickles. Add pickles to taste - I add about 2-3 large ones.
- You can eat the spread immediately, but if you can resist, let it rest for a few hours in the refrigerator.
Nutrition
555Calories
15 gProtein
5 gCarbs
53 gFat
2 gFiber
per serving
