vegan, gluten free
I love this! Another veganised egg dish. Do you remember our recipe for vegan scramble
eggs. No? You can find recipe clicking here.
Today an eggy dip, which tastes great with fresh baked bread and
cornichons.
Ingredients:
180g tofu
3 tablespoon sesame oil
1 tablespoon nutritional yeast
1 tablespoon lemon juice
50g dill (the best if you can use fresh dill).
Method:
Very quick and very easy. Blend all ingredients apart dill, which you will use at then end. Done!
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