Vegan Egg Baguettes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g tofu
- 2 teaspoons mustard
- 0.5 teaspoon ½ pepper
- 1 ½ teaspoon salt (Kala Namak)
- 250 ml mayonnaise, vegan
- 1 tablespoon lemon juice
- 2 tablespoon chives
- 4 rolls, (baguette rolls), vegan, for baking
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C fan-assisted air or set it according to the instructions on the baguette roll package.
- Cut the tofu into small pieces. Small cubes or pens look very chic later. Do not get too small, otherwise the tofu will be too mushy and the structure will go flat.
- Mix all the other ingredients to a creamy mass, a hand blender will do a good job here. You have to experiment a bit with the spices. I can only give guidelines, as every pepper is different in intensity, or fresh lemon juice spices differently than ready-made. So seasoning is the order of the day.
- Be careful with the Kala Namak: the taste should be egg-like, but of course it shouldn`t be too salty either. In an emergency, counteract this with a little sugar or agave syrup. Then stir in the tofu. Here too, with regard to the amount of tofu, your own preference is required.
- Cut the baguette rolls in halves. Distribute the mass produced as evenly as possible on the halves. Then put the rolls in the oven on a baking sheet lined with baking paper and bake for about 10 minutes or arrange them according to the instructions on the baguette roll.
- The rolls taste very good the next day even when cold and are good to take away. Since they are not completely without, you are fed up with them for a long time.
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