V-Egg Salad

Preparation time: 15-20 min


200 g raps oil
75 ml soy drink
20 ml lemon juice
1 tsp mustard
½-1 tsp Kala Namak salt
1 tsp tumeric
½ tsp pepper
400 g natural tofu
1 spring onion, cut into rings


  1. In a tall glass (min. 700 ml volume), pour the oil, soy drink, lemon juice, mustard and spices.
  2. Blend with a hand blender until reaching a stiff, cream texture.
  3. Crumble by hand the tofu and mix well by spoon with the cream.
  4. Serve with a few rings of spring onion.

Enjoy! 🙂


Article by Pauline Eberts
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