It has been WAY too hot to cook this week here in Toronto. With temperatures above 30 degrees all week, I’ve never wanted to be further away from my oven in my life. The simple solution…don’t cook! With the guidance of my good vegan pal Sarah, I was inspired to whip up some tasty vegan meals that don’t require cooking. The yummiest so far was this recipe for vegan curry “egg” salad. Suitable for vegans and non vegans alike!
Curry “Egg” SaladDifficulty: 1/5
1 package firm organic sprouted tofu1-2 tbs Veganaise mayo (depending on how creamy you like it)
2 tsp curry powder
1 tsp cumin
1 tsp tumeric
1/2 cup chopped celery
Step 1: Chop celery into small pieces and throw into a medium sized bowl.
Step 2: Crumble tofu up with your hands or a fork until it resembles scrambled egg texture. Mix in with the celery.
Step 3: Stir in spices and “mayo” and serve! I like to make wraps with romaine lettuce leaves or collard green leaves, but you can certainly go more traditional and put this mix on bread or pitas for sandwiches too. The perfect lunch on a hot day!