This salad is creamy, perfectly “eggy”, a little spicy and delightfully smoky from the tempeh bacon.
Base egg salad recipe adapted from Plant Based Ginger.
INGREDIENTS
½ cup cooked chickpeas
½ block tofu (7 ounces)
3/8 teaspoon black salt *
¼ cup + 2 Tablespoons vegan mayo *
2 teaspoons yellow mustard
1 teaspoon dill weed
1/8 teaspoon Origine Naturals ground turmeric