Homemade Mayo and Curried Eggless Salad

I had a stupid gain, even after being 100% and doing exercise on top. So I wanted to do more ‘Red Days’, which is basically limited carbs. This means lots of tofu and mock meat for me!

Meals without potato scare me, so I desperately pawed through the Family Feasts for a Fiver SW book to get an idea. I came across a recipe for curried egg salad. I’ve made eggless salad with tofu before which was great and I also found a very low syn vegan mayo recipe in The Garden of Vegan. I decided to make my own mayo and improvise with the salad. It turned out great!

Homemade Vegan Mayo

  • 400g silken tofu
  • 1 tbsp sweetener
  • 2 tbsp cider vinegar
  • 1/2 tsp salt
  • 1 tsp mustard (0.5 syns)
  1. Put everything in a bowl and use a handblender to blend until smooth. Easy Peasy!
This makes a lot of mayo, and the whole lot is only 1/2 a syn, so I pretty much don’t count it. I never have my full 15 syns every day anyway.
Curried Eggless Salad

  • 1lb firm tofu, pressed and crumbled
  • 1/4 jar of gherkins, chopped
  • 3 spring onions, sliced
  • 1.5 tsp curry powder
  • 1 tbsp parsley, chopped
  • 1/2 cup vegan mayo
  • Lettuce, chopped
  • Tomatoes, sliced
  • Cucumber, sliced
  • 1 Apple, chopped
  1. Put the tofu, gherkins, spring onion, curry powder and parsley in a bowl. Stir in the mayo. Set aside.
  2. Layer all the salad stuff on a plate, chuck the tofu on top, mix it up a bit and then serve! I like to sprinkle black pepper on top.

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