Vegan salad "Mimosa"
2 servings
40 minutes
Vegan 'Mimosa' salad is a delicate and colorful dish inspired by the classic recipe of Russian cuisine. Its name refers to the spring mimosa flower due to the bright yellow layer traditionally made from egg yolks. In this plant-based version, this effect is achieved with tofu colored with turmeric. Tender carrots, soft tofu, piquant shallots, and vegan mayonnaise create a harmony of flavors - sweet, creamy, with a hint of spice. This salad is for those who appreciate aesthetic presentation: the layered structure allows each ingredient to shine in flavor. A great choice for a festive table or cozy dinner, it impresses not only with its vibrant appearance but also with its rich taste.
1
Drain half of the firm tofu in a colander to remove excess liquid. Then grate it on a fine grater, mix with turmeric powder, and stir until the tofu turns a uniform yellow color. Spread it on a large plate and leave to dry.
- Firm tofu: 260 g
- Turmeric: to taste
2
Peel the carrot. Grate half of the boiled carrot on a coarse grater. Cut the other half into semicircles, season this part with salt and pepper to taste.
- Boiled carrot: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Grate the remaining tofu separately on a coarse grater (this will be our egg white).
- Firm tofu: 260 g
4
Chop the peeled shallots and sauté in coconut oil until golden brown. Add salt to taste.
- Shallot: 250 g
- Coconut oil: 15 ml
- Salt: to taste
5
The best way to serve 'Mimosa' is by arranging it on plates using a portion ring to showcase all the layers. Start with half-moons of carrots at the bottom, followed by a layer of mayonnaise, then sautéed shallots on the carrots, another layer of mayonnaise, grated white tofu on top, another layer of mayonnaise, then grated carrots and a final layer of mayonnaise. Finally, sprinkle a good layer of yellow tofu crumbs on top. Garnish 'Mimosa' with a couple of parsley leaves or dill sprigs.
- Boiled carrot: 400 g
- Firm tofu: 260 g
- Shallot: 250 g
- Vegan mayonnaise: 150 g
- Turmeric: to taste
- Fresh herbs: 2 bunchs