Sauces, dips & spreads

Vegan tofu remoulade

Homemade and unique

  • 25 minutes
  • easy
  • serves 4

Finely dice the celery stalk and the gherkins and finely chop the chives and parsley. Blend the balsamic vinegar, soya sauce, sunflower oil, curry powder and turmeric and stir thoroughly.

Mash the tofu with a fork. Place it in a bowl, add salt, pepper and mustard and finely puree with a hand-held blender. Gradually add the vinaigrette until a smooth sauce forms. Add water if necessary. Stir in the diced vegetables and chopped herbs.


Tofu natur


400 g Taifun Tofu natur and whey
80 ml sunflower oil
40 ml white balsamic vinegar
1 ½ gherkins
1 ½  celery stalks
1 ½ bunch of chives
½ bunch of leaf parsley
1 tsp salt
1 tsp pepper
1 tbsp soya sauce (shoyu)
½ tsp turmeric
½ tsp curry powder
1 tsp prepared mustard