5/27/2023 0 Comments Tofu saladI love using it in my tofu scrambles and chickpea scrambles. In vegan cooking, it’s a convenient way to help create egg flavor. Kala namak is used in chutneys, salads, raitas, and chaats in South Asian cuisines. Kala namak has sulphureous compounds that give it a distinctively “eggy” flavor. But there’s another ingredient that helps to make the egg salad “eggy,” which is kala namak, or black salt. Tofu is the star of this tofu egg pudding, of course. Best of all, it adds plant protein and good nutrition (healthful fatty acids, disease-fighting phytonutrients) to anything that you make with it. It’s easy to turn it into anything and everything. Tofu is a great base ingredient because it doesn’t have much flavor (until you season it), and it comes in a few different textures. In my home, it becomes scramble, hash, cream cheese, a creamy base for soup, a vegan ricotta, and even chocolate pudding. I use tofu almost as obsessively as I use cashews. It’s great to break up my sandwich routine with this fresh, protein-rich option. The tofu egg salad is especially welcome because my quarantine lunches have been more uninspired than any other meal. I love to meal prep recipes like this: humble, unassuming staples that can multitask as the week goes on. Make one batch, and you’ll be able to use it in wraps, as a sandwich filling, with crackers for a snack, and however else your heart desires. This tofu egg salad is the epitome of simple-no cooking, ready in about fifteen minutes-but it’s really versatile, too. The key, I’m finding, is to keep everything very simple. I’m slowly finding that I’ve got the energy to make more homemade food (after a long stretch of feeling stuck with It). Perfect for sandwiches and tartines, wraps and crackers, and more! It’s one of my favorite every day lunchtime staples. This is a simple, yet super flavorful vegan tofu egg salad.
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