Ingredients
Base Egg Crumble
- 500 gram Firm Tofu 1/2 block crumbled, 1/2 block chopped in random pieces
- 1 tsp Tumeric
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 cup Filtered Water
Egg Salad Dressing
- 400 gram Butter Beans / Lima Beans 1 tin including Brine
- 1 tbsp Dijon Mustard
- 1 Garlic clove
- 2 tsp Lemon Juice
- 2 tsp Himalayan Black Salt (Kala Namak)
- 2 large Scallions chopped into small slices
- 1 pinch Black Pepper, ground
Instructions
Egg Salad Crumble
- For this recipe you will need a non-stick frying pan, mixing spoon and a small blender.
- Firstly, take your block of tofu, crumble half and chop the other half into the frying pan. Add all the crumble ingredients except water and mix well.
- Put the fry-pan on a medium to high heat and heat the ingredients for 1-2 minutes until the tofu starts to stick to the pan.
- Add approximately 1/4 cup water to the pan to soften the tofu and to stop it from sticking. Cook for a minute more and remove from heat.
- Place the cooked crumble into your serving bowl and set aside.
Egg Salad Dressing
- Put all the egg salad ingredients except the scallions into your blender and blend till smooth and creamy.
- Pour approximately half the mixture over the crumble in your serving bowl and mix through.
- Add scallions and pepper to suit your taste and mix through the salad.
- Serve with your favorite sides!
Notes
- The salad dressing makes twice as much as you need because you have to open a whole can of beans to make it, the perk of this is that the dressing is great for other salads as well and it keeps for a week in the fridge so you can just make the tofu part of the recipe again.
- We like to fill wheat tortillas with this salad and toast in a sandwich press.
- Cookingwithplants.com is created by Anja Cass, an Australian woman from Queensland. Her recipes are good, simple, healthy and use ingredients we can easily obtain in Australia... Big Fan.
- Cookingwithplants is also a YouTube channel featuring a good selection of her recipes and how they go together.