Vegan egg spread

Oh NO!It's tofu again!

That’s what you thought ?

Yes,it’s tofu again! And there is going to be even more.

Because my partner is allergic to many pulses, my recipes often include soya beans that are not related to his allergies.

For this vegan spread , I usually prefer to use softer tofu from asian stores.

However I used one of these Edeka’s Natur Tofu today.

And it turned out quite well.

First, let’s make a healthy vegan mayonnaise based on soya yoghurt.

Mix all the ingredients together with a spoon.

125 g unsweetened soya milk yoghurt

1/3 tsp turmeric powder

½ tsp black salt(Kala Namak)

A pinch of black pepper and garlic powder

1 tbsp Dijon mustard

1 tbsp walnuts oil (omega 3)

10 ml maple syrup

If you don’t know what black salt is, please google it.

This salt smells like boiled eggs...!

It is a game changer in vegan cooking.

Once the vegan mayonnaise is ready, combine it with the following ingredients.

200g Firm tofu ( Edeka’s natur tofu)

1/4 cup red onion

1 stick of celery

I decided to add some more ingredients.

1 tbsp chia seed (for the texture and some more omega 3)

2 tbsp chopped Italian parsley.

When chia seeds are moist, it’s done! I will not take so long.

I made an open sandwich with this spread with some onion bread radish sprouts and baby leaves etc.

I ate mine right after making it but

If you want to meal prep this spread and keep it in fridge for later .

Add about 1 tbsp rolled oats so it will not be soggy.