Snack

Turmeric tofu salad in endive

Name: Turmeric tofu salad in endive
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 lb Firm tofu; 3½ oz Mayonnaise; 5½ oz Endive; Celery, one stick, diced fine; Dijon mustard, a teaspoon; Ground turmeric, half a teaspoon; Kala namak, or sea salt, a good pinch; Chives, a small bunch, snipped; Black pepper, to taste

Crumbled firm tofu with turmeric and black salt tastes uncannily like a chopped egg filling, and it keeps four days in a way an actual egg filling does not.

3gnet carbs

31gfat

20gprotein

370kcal

Per serving15 minServes 4

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Ingredients

For the whole dish · serves 4

Firm tofu1 lb
Mayonnaise3½ oz
Endive5½ oz
Celeryone stick, diced fine
Dijon mustarda teaspoon
Ground turmerichalf a teaspoon
Kala namak, or sea salta good pinch
Chivesa small bunch, snipped
Black pepperto taste

Method

6 steps · 15 minutes

Press the tofu 20 minutes under something heavy, then crumble it coarsely with your hands rather than chopping it.
Uneven crumbs are the point. Diced tofu reads as tofu and crumbled tofu reads as chopped egg.
Fold in the mayonnaise, mustard, turmeric, celery and chives.
Kala namak is black salt and it is sulfurous, which is where the egg flavor comes from. Sea salt works and tastes like tofu.
Chill it 30 minutes so the turmeric colors the whole mixture evenly.
Spoon into endive leaves at the last minute, or they weep and go limp.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.