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Prep
10m
Ingredients
Method
Nutrition
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Step 1
Crumble both types of tofu into a bowl and mix together. It’s easier to first crumble the tofu, either with your hands or a fork, and then mix in the silken tofu, which breaks down much more easily than firm tofu.
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For
4
M
I
150
g
Silken tofu
280
g
Super firm tofu
2
tbsp
Vegan mayo
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Per Serving
Calories
132kcal
Fat
9g
Saturates
1g
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Nutritional information is for the filling only and does not include bread.
There isn’t a good swap for kala namak. If you don’t have it, just season with salt but it won’t taste the same, as this is what adds the eggy flavour.
Both types of tofu are needed to get the best texture. If you don’t have both, you can make it using only firm tofu (but it will have a firmer texture, and be less like egg) but it doesn’t work well with just silken tofu.
Keeps well in the fridge for five days.
Not suitable for freezing.
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Prep
10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Crumble both types of tofu into a bowl and mix together. It’s easier to first crumble the tofu, either with your hands or a fork, and then mix in the silken tofu, which breaks down much more easily than firm tofu.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
150
g
Silken tofu
280
g
Super firm tofu
2
tbsp
Vegan mayo
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
132kcal
Fat
9g
Saturates
1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Nutritional information is for the filling only and does not include bread.
There isn’t a good swap for kala namak. If you don’t have it, just season with salt but it won’t taste the same, as this is what adds the eggy flavour.
Both types of tofu are needed to get the best texture. If you don’t have both, you can make it using only firm tofu (but it will have a firmer texture, and be less like egg) but it doesn’t work well with just silken tofu.
Keeps well in the fridge for five days.
Not suitable for freezing.
Only visible to you
Made it?
Cancel
