Güe-bo (Vegan Egg Tofu Mix) by @beginveganbegun
4 servings
🫘
400 g
Silken tofu
🌽
2 tbsp
Cornstarch
🫘
2 tbsp
Chickpea flour
🫙
1 tsp
Turmeric
🧂
1 tsp
Black salt
🧀
2 tsp
Nutritional yeast
💧
Water
Blend
Silken tofu
Cornstarch
Turmeric
Blend the silken tofu, cornstarch, chickpea flour, turmeric, black salt and nutritional yeast all together.
Transfer
Transfer to an airtight container and store in the fridge for about 3 to 4 days.
Whisk
Whisk well before using.
Güe-bo (Vegan Egg Tofu Mix) by @beginveganbegun
4 servings
🫘
400 g
Silken tofu
🌽
2 tbsp
Cornstarch
🫘
2 tbsp
Chickpea flour
🫙
1 tsp
Turmeric
🧂
1 tsp
Black salt
🧀
2 tsp
Nutritional yeast
💧
Water
Preparation Steps
Step 1/3
Blend the silken tofu, cornstarch, chickpea flour, turmeric, black salt and nutritional yeast all together.
Step 2/3
Transfer to an airtight container and store in the fridge for about 3 to 4 days.
Step 3/3
Whisk well before using.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
95 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
5 minutes
Overall
5 minutes
Difficulty
Level
Easy (1/4)
Steps
3 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@beginveganbegun
Origin
Cuisine
to inform
Geographic
Spain, Europe
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos