Vegan “Egg” Salad

3.5 (17)

This vegan instrumentality connected an ovum crockery uses crumbled tofu, mashed chickpeas, chopped atom noodles and Indian kala namak (black salt) to make an interplay of textures and flavors reminiscent of the original.

Food writer Kristen Hartke was intrigued by a look for a vegan ovum mayonnaise (a.k.a. ovum salad) successful “Cornucopia: The Green Cookbook,” a postulation of plant-based recipes from Dublin's Cornucopia restaurant. While the restaurant’s mentation incorporated finely chopped atom noodles arsenic a textural constituent and relied connected chickpeas arsenic the main protein, Hartke decided to simmer crumbled tofu successful a savory broth to make a flavor-packed base, past fold successful the chopped atom noodles with crushed chickpeas for adjacent much contrast. Kala namak, with its distinctly eggy taste, adds a last touch. Serve the crockery connected its ain oregon tuck into your prime of breadstuff for a hearty sandwich.

From nutrient writer Kristen Hartke.

Ingredients

Nutritional Facts

Per serving (1/2 cup)

• Calories

  217

• Fat

  16 g

• Saturated Fat

  1 g

• Carbohydrates

  4 g

• Sodium

  644 mg

• Cholesterol

  0 mg

• Protein

  7 g

• Fiber

  3 g

• Sugar

  1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Kristen Hartke.

Tested by Kara Elder and Kristen Hartke.

Related Recipes

• Dill and Pickle Egg Salad Sandwich
• ‘Eggy’ Chickpea Salad Sandwiches
• Classic Egg Salad