VEGAN EGG SALAD SANDWICH
This fragrant Vegan Egg Salad sandwich combines tofu egg scramble, spinach and homemade mango chutney.
Ingredients
Tofu scramble
- 1 package firm tofu (300g)
- 1/4 bulb onion (1 tbsp olive oil for frying)
- 3 tbsp coconut milk
- 1 tsp turmeric
- 1 tsp vegetable broth powder
- 1 pinch smoked paprika
- 1 pinch pepper
Egg Salad
- 1/2 cup spinach
- 1/2 cup mango chutney
Instructions
Tofu Scramble
- Heat the olive oil in a skillet over a medium heat. Add chopped onion and fry for 3-5 minutes. Add crumbled tofu and spices. Cook, stirring frequently for 3-5 minutes. Add coconut milk and cook for 5 additional minutes ( water should be overrated and the mixture should become soft and fluffy). Let cool completely before the next steps.
Salad
- Chop spinach and to a mixing bowl. Add mango chutney and tofu scramble. Season with salt and pepper to taste.
Nutrition
Calories: 231kcalCarbohydrates: 33gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 232mgPotassium: 97mgFiber: 2gSugar: 21gVitamin A: 475IUVitamin C: 5mgCalcium: 139mgIron: 2mg
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