Name: Vegan ‘egg’ salad
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Ingredients: 150g smoke tofu; 3 tbsp olive oil; 250g plain firm tofu; 1 small red onion (optional); 2 spring onions; 150g green cabbage; 90g canned chickpeas; 150g vegan mayo; 1 tsp kala namak (black salt); 1.5 tsp salt; ground pepper; 3 tsp curry powder; 1 tbsp turmeric; 1 tbsp chopped chives (optional)

AuthorJen BookerDifficultyBeginner

Yields1 Serving

Prep Time12 minsCook Time20 minsTotal Time32 mins

150g smoke tofu

3 tbsp olive oil

250g plain firm tofu

1 small red onion (optional)

2 spring onions

150g green cabbage

90g canned chickpeas

150g vegan mayo

1 tsp kala namak (black salt)

1.5 tsp salt

ground pepper

3 tsp curry powder

1 tbsp turmeric

1 tbsp chopped chives (optional)

Cut the smoked tofu into 1cm cubes

Heat the oil in a pan and saute the smoked tofu until crisp & firm

Cut the plain tofu into 1cm cubes

Finely chop the red onion (if using)

Slice the spring onions into rings

Slice the cabbage into thin strips and chop very finely

Drain the chickpeas

Combine the plain tofu, red onion, spring onions, cabbage and chickpeas in a bowl

Stir in the mayo

Season the salad using salts, pepper, curry powder and turmeric

Fold in the smoked tofu and chives

Ingredients