Vegan tofu remoulade

Vegan tofu remoulade

Homemade and unique
Vegan tofu remoulade


Open the tofu package and collect the whey in a bowl. Clean, peel and finely dice the celery stalk. Finely dice the gherkins. Rinse the chives and parsley, pat dry and finely chop. Blend whey, balsamic vinegar, soya sauce, sunflower oil, curry powder and curcuma together and stir thoroughly.

Crush the tofu with a fork. Place tofu in a bowl, add salt, pepper and mustard and finely purée with a hand-held blender. Gradually add the whey-vinegar-oil-mixture until you have a smooth and homogeneous sauce. Stir in the diced vegetables and chopped herbs.

No votes yet


serves 4
400 gTaifun Natural Tofu and whey
80 mlsunflower oil
40 mlwhite balsamic vinegar
1 ½gherkins
1 ½ celery stalks
1 ½ bunch ofchives
½ bunch ofleaf parsley
1 tspsalt
1 tsppepper
1 tbspsoya sauce (shoyu)
½ tspcurcuma
½ tspcurry powder
1 tspmustard

We recommend

Our vegan tofu remoulade goes well with many raw vegetable salads and grilled vegetables.

Used product