I made a Vegan Curried Egg Salad using black salt. The black salt, known as Kala Namak, is high in sulphur, and as a result, it makes the salad taste like eggs! It’s magic!
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Ingredients:
1 can Eden Garbanzo Beans
¼ cake extra firm tofu
¼ cup diced celery
¼ cup grated carrots
1 Tbsp. dill
5 Tbsp. vegan mayo
1 t. curry powder
¾ t. black salt
Instructions:
- Drain the garbanzo beans. Pulse the garbanzo beans in a food processor until they are chopped, but not pureed. You want them to be chunky. Place in a mixing bowl.
Press the ¼ cake of tofu between a dish towel to remove excess water, and then crumble into bowl with garbanzo beans.
Add the celery, carrots, and dill.
- Mix in the mayo, and add the curry powder and salt.
Taste and adjust seasoning to your liking.- Garnish on a plate with lettuce, tomato, and cucumbers, or make into a sandwich on some delicious whole wheat sourdough bread, with mayo, lettuce, and tomatoes.
Vegan Curried Egg Salad
Author: Bhavani Jaroff
Ingredients
- 1 can Eden Garbanzo Beans
- ¼ cake extra firm tofu
- ¼ cup diced celery
- ¼ cup grated carrots
- 1 Tbsp. dill
- 5 Tbsp. vegan mayo
- 1 t. curry powder
- ¾ t. black salt
Instructions
- Drain the garbanzo beans. Pulse the garbanzo beans in a food processor until they are chopped, but not pureed. You want them to be chunky. Place in a mixing bowl.
- Press the ¼ cake of tofu between a dish towel to remove excess water, and then crumble into bowl with garbanzo beans.
- Add the celery, carrots, and dill.
- Mix in the mayo, and add the curry powder and salt.
- Taste and adjust seasoning to your liking.
- Garnish on a plate with lettuce, tomato, and cucumbers, or make into a sandwich on some delicious whole wheat sourdough bread, with mayo, lettuce, and tomatoes.
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