Curried Egg(less) Salad


4 servings

  • ⅓ cup (50 grams) raisins
  • ¼ cup (60 ml) apple cider vinegar
  • 450 grams extra-firm tofu
  • 2 tbsp roasted pumpkin seeds
  • 70 grams vegan mayonnaise
  • 1 tbsp yellow mustard
  • 2 tbsp curry powder
  • ¾ tsp pink Himalayan salt
  • Freshly ground black pepper
  • (optional) 1 Tbsp sesame seeds


1 Place the raisins in a small heatproof bowl.
2 Bring the apple cider vinegar to a boil and pour it over the raisins
3  Let them soak for 20 minutes or more.
4 Rinse the tofu and drain it well, pressing it between towels to remove excess water.
5 Place the tofu in a large bowl and crumble it, using a fork. Add raisin and vinegar mixture and pumpkin seeds.
6 In a small bowl, mix together the mayonnaise, mustard, salt, and pepper to taste. Gently stir into the tofu mixture.
7 Taste and adjust seasonings, and sprinkle with optional sesame seeds.
8 Serve on top of salad greens or in a sandwich or wrap.

Let us know how your Curry Egg (less) Salad turned out 😉 tag us @effbootcamp


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