🤩 This egg-free “egg” salad is filled with sweet-tangy flavor because of the apple cider vinegar used to plump up the raisins.
Serve it as a sandwich filling or in a salad. Yum!
Be sure to adjust the flavorings to suit your taste buds – and if you want to add a spicy little kick, add a dash of chili flakes or sriracha sauce.
CURRIED EGG(LESS) SALAD
- ⅓ cup (50 grams) raisins
- ¼ cup (60 ml) apple cider vinegar
- 1 lb (450 grams) extra-firm tofu
- 2 tbsp roasted pumpkin seeds
- ½ cup (70 grams) vegan mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp curry powder
- ¾ tsp pink Himalayan salt
- Freshly ground black pepper
- (optional) 1 Tbsp sesame seeds
Place the raisins in a small heatproof bowl. Bring the apple cider vinegar to a boil and pour it over the raisins. Let them soak for 20 minutes or more.
Rinse the tofu and drain it well, pressing it between towels to remove excess water.
Place the tofu in a large bowl and crumble it, using a fork. Add raisin and vinegar mixture and pumpkin seeds.
In a small bowl, mix together the mayonnaise, mustard, salt, and pepper to taste. Gently stir into the tofu mixture. Taste and adjust seasonings, and sprinkle with optional sesame seeds.
Serve on top of salad greens or in a sandwich or wrap.