Plant-Based Yolk Sauce

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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