VEGAN

Vegan Mimosa Salad

Salads | Russian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Vegan Mimosa Salad

Ingredients

Carrot - 14.1 oz
Herbed Tofu - 9.2 oz
Mayonnaise - 5.3 oz
Shallot - 8.8 oz
Coconut Milk - 0 fl oz
Turmeric - to taste
Herbs - 2 bunches
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Drain half of the firm tofu in a colander to remove excess moisture. Then, grate it on a fine grater, mix it with turmeric powder, and stir until the tofu is a uniform yellow color. Spread it out on a large plate and let it dry.

Step 2

Peel the carrot. Grate half of the boiled carrot on a coarse grater. Slice the other half into half-moons, then season this part with salt and pepper to taste.

Step 3

Grate the remaining tofu separately using a coarse grater (this will serve as our egg white).

Step 4

Chop the peeled shallots and sauté them in coconut oil until golden brown. Season with salt to taste.

Step 5

The "Mimosa" salad is best served by layering it in a portion ring on plates to showcase all the layers. Start with a layer of half-moon slices of carrot at the bottom, followed by a layer of mayonnaise, then add sautéed shallots on top, another layer of mayonnaise, and then grated white tofu. Add another layer of mayonnaise, followed by grated carrot, and finish with a final layer of mayonnaise. Carefully sprinkle a generous layer of yellow tofu crumbs on top. Garnish the "Mimosa" with a couple of parsley leaves or sprigs of dill.