Vegan tofu remoulade

Vegan tofu remoulade

Homemade and unique
Vegan tofu remoulade


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.

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serves 4
400 gTaifun Tofu natur 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 tspturmeric
½ tspcurry powder
1 tspprepared mustard

We recommend

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

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