Appendix to the Tofu Egg Recipe: Chickpea-Based “Yolk” Sauce
INGREDIENTS:
- 200 g cooked or canned chickpeas
- 1/3 tsp black salt (Kala Namak)
- 1 tbsp mustard (20 g)
- 50 g mayonnaise
- 1 tsp turmeric
- 2 tbsp vegetable broth
- 1 tsp agave syrup
PREPARATION:
Blend all the ingredients until smooth. Adjust the consistency by adding more or less broth as needed.
VARIATIONS:
This sauce can be made thicker or thinner depending on how you plan to use it.
NOTES:
The sauce tends to thicken over time.
SERVING SUGGESTIONS:
Perfect for serving with tofu eggs, also works great as a dip in a mezze platter.
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The kitchen is my space for lifestyle medicine.
I'm not a dietitian or a doctor – I'm a chef, and a member of the Polish Society of Lifestyle Medicine. Nutrition is essential to a modern kitchen, and that's nothing new: working from Hippocratic dietetic principles was part of a cook's craft centuries ago. At Rude Kitchen I tie that tradition to modern science — and to lifestyle. Read more about how I bring cooking and lifestyle medicine together on the About page.