Tofu “Egg” Salad Wraps (17g Protein)

Black salt (kala namak) is the trick here: a pinch gives crumbled tofu a genuinely eggy flavour, and the turmeric does the colour. Bound with a light cashew mayo and rolled in greens, it’s a soft, cool, protein-forward lunch that asks almost nothing of your stomach.

Ingredients

• 60g raw cashews
• ¼ tsp fine salt
• 2 tbsp Dijon mustard
• 2 tbsp lemon juice
• 2 tsp cider vinegar
• 400g firm tofu
• 2 tbsp nutritional yeast
• 1 garlic clove, minced
• ½ tsp black salt (kala namak) — or sea salt
• ¼ tsp black pepper
• ¼ tsp ground turmeric
• 1 red pepper, finely chopped
• 1 celery stick, finely chopped
• 4 large collard, spring green or romaine leaves

Method

1. 1Cover the cashews with hot water and soak for 20 minutes, then drain. Blend with the fine salt, 1 tbsp of the Dijon mustard, the lemon juice, cider vinegar and 3-4 tbsp water until completely smooth — this is the cashew mayo.
2. 2Break the tofu into small, egg-like crumbles in a bowl with a fork.
3. 3Stir in 4 tbsp of the cashew mayo, the remaining 1 tbsp mustard, the nutritional yeast, garlic, black salt, pepper and turmeric until evenly yellow and creamy, then fold through the chopped red pepper and celery.
4. 4Lay each leaf flat, spoon a quarter of the salad along the base, and roll up like a burrito, tucking the sides in as you go. Halve to serve.

Tips for GLP-1 appetites

• Find kala namak online or in Asian grocers — it’s cheap, keeps forever, and is the difference between “tofu salad” and “egg salad”.
• The salad keeps three days in the fridge, and it’s just as good on crackers or straight from the bowl on a low-appetite day.