I was never the biggest fan of plain egg salad. To me, it was a bit boring—basically just solid eggs mixed with liquid eggs (mayonnaise). I thought it would benefit from some other flavors, so I added curry and chili to give the eggs some heat and turkish pepper to add some vinegary bitterness. After I stopped eating eggs, I assumed I would never come back to this recipe. But then we made our scrambled tofu, and I discovered that that distinct egg flavor and texture were back in my life (all thanks to black salt)!
This recipe is really easy and comes together fast. The tofu doesn’t get soggy, so you can refrigerate this for the next day too!
Ingredients for the tofu salad sandwich
½ red onion
2 turkish peppers
⅓ red bell pepper
One serving of tofu scramble
¼ C of vegan mayonnaise
½ tsp smoked paprika
1 tsp curry powder
Pinch of chili flakes
Salt and pepper to taste
Sandwich bread
Kale (optional)
Chop the bell pepper, onion and turkish pepper into small pieces and mix them with the other ingredients.
Serve the salad with sandwich bread.
