The BEST Vegan Egg Salad
Make the BEST vegan egg salad with tofu, vegan mayo, and several tasty add-ins. It’s super creamy, packed with protein, and just as good as the original plus ready in just 10 minutes!
Servings: 4 to 6 sandwiches
Calories: 271kcal
Ingredients
- ½ cup of vegan mayonnaise
- 3 teaspoons of dijon mustard
- 1 to 2 teaspoons of lemon juice
- ½ teaspoon of turmeric
- ½ teaspoon of garlic powder
- ½ teaspoon of paprika
- Salt and pepper to taste
- 1 block of super firm tofu, cut into tiny cubes
- 2 celery stalks, finely diced
- 1 dill pickle, finely chopped (optional)
- 2 tablespoons of fresh dill, minced
- 2 tablespoons of fresh chives, thinly sliced
- ½ teaspoon of Indian Black Salt (optional)
Instructions
- In a large bowl, mix the mayo, mustard, lemon juice, turmeric, garlic powder, paprika, salt, and pepper, and the Indian Black Salt if using. The India Black salt is actually pink and it gives the dish egg-like flavor. Mix well and set aside for 5 minutes for all the flavors to fully incorporate.
- Add the tofu, celery, pickle (if using) dill, and chives. Mix well and taste if it needs more mustard or salt to your preference
- Enjoy at room temperature or chilled.
Notes
- Use a high-quality vegan mayo: This will be a prominent flavor in the vegan egg salad recipe, so make sure it’s a version you like.
- For the eggiest flavor: Include Kala Namak (Indian black salt - although it’s actually pink!). Its Sulphur-y flavor is perfect for adding ‘eggy’ flavor.
- Tweak to taste: Adjust any of the ingredients to your desired flavor profile.
- Leave it to marinate: If there’s time, leaving the tofu egg salad mixture for at least an hour before serving will allow the flavors to meld and enhance.
Nutrition
Calories: 271kcal | Carbohydrates: 5g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 638mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 138mg | Iron: 1mg