skish
IT

Mustard and chive tofu salad on rice cakes

A tofu spread reminiscent of egg salad, but plant-based.

  • 10 min
  • 1 serving
  • Vegan
  • International cuisine
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Mustard and chive tofu salad on rice cakes

Per serving

Calories
340 kcal
Protein
28.6 g
Carbohydrates
20.2 g
Fat
18.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Tofu150 g
  • Vegan mayonnaise15 g
  • Mustard1 teaspoon
  • Turmericto taste
  • Chivesto taste
  • Celery0.5
  • Rice cakes2
  • Saltto taste
  • Black pepperto taste

Contains: soy, celery, mustard

Method

  1. Drain the tofu, pat it dry with kitchen paper and mash it with a fork in a bowl, leaving small pieces like chopped hard-boiled egg.
  2. Add the vegan mayonnaise, mustard, a pinch of turmeric, salt and pepper and stir until creamy and evenly yellow.
  3. Wash the celery, pull off the strings and cut it into very fine dice; chop the chives; stir both into the tofu.
  4. Spread the salad over the rice cakes and serve.

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