Sunday, 1 June 2014

Vegan Curried Egg

Curried egg sandwiches were something I grew up on in Australia. Lagusta's Lucious! blog had a great recipe for Deviled Eggs so I used the filling recipe as a base for curried egg. This is smoother than traditional curried egg but you can use chunks of the vegan hard boiled egg whites from the Vegan Deviled Eggs recipe if you like. It also makes a delicious curried egg dip!

Vegan Curried Egg


1/2 lb. extra firm tofu (but I’d wager any kind would work just fine)
4 Tbls Vegenaise or other vegan mayonnaise
3 Tbls olive oil
1 tsp mustard
1 tsp white wine vinegar
1/2 tsp salt
1/4 tsp black salt - Kala namak
1/2 tsp turmeric (don’t use too much or your eggs will be fluorescent!)
2 tsp curry powder
1/2 bunch chives, chopped (optional)


Put all ingredients in food processor. Whiz until smooth.
add more curry powder as desired.
Stir in egg chunks and chives if that's what you are using.
Spread on sandwiches or use as a dip.
Garnish with paprika.

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