I love this instantaneous recipe for egg-free salad. It goes so well on crackers, rice cakes, warm bagels, char-grilled pita or toast. I’ve written quantities for 1 serving only because it should be eaten preferably on the same day or the next day. Reason being it contains avocado which eventually oxidizes.
Yields: 1 serving
Time: under 3 minutes!
Mash the tofu with a fork in a nice convenient bowl. Once there are absolutely no chunks and it looks like some sort of crumble, add the avocado, the mustard and the black salt and mash it all together until the tofu combines fully with the avocado. (I personally add in 1 tsp and even more of kala namak because I like an extremely strong flavour. So add it in small increments and see how you like it).
Serve the egg-free salad on your bread of choice or on a hot jacket potato (baked potato) with added fresh vegetables of choice.
Other serving suggestions: Add chopped spring onion, chopped chive, ground black pepper.
To get a hold of some needed ingredients for this recipe, visit the ‘vegan shopping’ section.
If you like this recipe, feel free to share it 😛
Prep Time: 2 minutes