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BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

BGANGβ„’ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye πŸ‘‹ to the heavy pots, towels and books πŸ“š you use to press your tofu right now!
NEW NEW NEW NEW

This spread is commonly used on bread in belgium and is part of our vegan spreads E-Book (link in bio)! It’s quick and easy to make and uses our vegan mayonnaise recipe.

We used soy chunks for the spread, but you could easily sub it for tofu or store bought vegan chicken strips.

Don’t forget to get your vegan spread E-book, link in bio.

Difficulty: Beginner Best Season: Suitable throughout the year

Description

This vegan curry spread is so good and easy to make!

Ingredients

For the mayo

Chickun curry

Instructions

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  1. Start by soaking the soy chunks for 15 minutes in hot water.

  2. Now make the vegan mayo, just combine the sunflower oil, soy milk, mustard, ACV, salt and blend until thickened.

  3. Drain your soy chunks and transfer to a bowl, add in the vegan mayo, curry powder, turmeric, black pepper, salt and chives if using.

    Combine everything well and taste, adjust by adding more salt or curry powder.

  4. Store in the fridge for up to one week, serve on some crackers or bread.

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