Vegan Egg Salad
Undetectably vegan, this delicious egg salad recipe has all the familiar tastes and textures of the classic lunch-box favorite!
Ever since jumping on the tofu scramble train, I’ve been so excited to create all things “eggy”, like this totally authentic vegan egg salad recipe. Vegan egg dishes are great because they’re hearty, quick to make, and can be enjoyed for breakfast, lunch, or dinner. Protein-rich from tofu, and full of flavor, you can sink your teeth into the familiar taste and texture of eggs, and not the cholesterol!
Creating that well-loved taste and mouthfeel of eggs, with tofu, is just a matter of combining a few simple ingredients. A key ingredient for creating “eggy” tofu is kala namak salt, or black salt. Black salt, which is actually a pinkish-grey color, has a mild sulfurous taste and smell, just like eggs. Black salt is less salty than regular table salt. Next is turmeric and nutrition yeast. Turmeric’s golden hue, along with nutritional yeast, give vegan egg salad its classic yellow color and add savory flavor.
Onto the tofu! I prefer extra firm tofu. But, if you like a creamier “egg” texture, give firm or medium-firm a try. With extra firm tofu, you only need to hand press the extra liquid out, using a kitchen towel. No additional pressing is needed! Once pressed, chop the tofu into small cubes. This doesn’t have to be perfect and it’s okay if it crumbles. You just want to leave some chunks for a hard-boiled egg texture.
A note on vegan mayonnaise:
I have tested this recipe both with store-bought vegan mayonnaise and my homemade vegan mayonnaise recipe. Both taste delicious. It’s important to know, however, that store-bought vegan mayo contains oil, so use homemade if you’d like to keep it oil-free. (see note below on how to use either)
3 easy steps to delicious vegan egg salad:
1. Press and chop (the tofu)
2. Whisk and fold (the ingredients into the chopped tofu)
3. Serve (sandwich style or on a bed of lettuce)
Pile it high sandwich-style, load it up on a bed of lettuce, sprinkled with sweet paprika, or top off crunchy toast. Either way, you can’t go wrong with this undetectably vegan egg salad!
Ingredients for vegan egg salad
Ingredients:
o 12 oz. (340 grams) of extra firm tofu, pressed dry with a kitchen towel and chopped into small cubes (¼ - ½ inches)
o ¼ cup of vegan mayonnaise, *homemade or store-bought (see note)
o 2 teaspoons of Dijon mustard (1 teaspoon if using homemade mayonnaise)
o 1 tablespoon of nutritional yeast
o 1 teaspoon of kala namak salt (black salt)
o 1 teaspoon of dill weed
o ½ teaspoon of turmeric
o 1 tablespoon of chives, finely chopped
o 1 tablespoon of sweet relish
Makes 14 oz. (4 servings) of vegan egg salad.
Method for making vegan egg salad
Steps 1-2:
1. Using your hands, press the tofu in between kitchen towels until most of the excess water is removed.
2. Cut/chop the tofu into small cubes that are ¼ to ½ inch in size. It’s okay if the tofu crumbles. We just want to leave some lumps for texture.
Step 3:
3. In a small bowl, whisk the mayonnaise, mustard, nutritional yeast, black salt, dill weed, turmeric, chives, and relish.
Step 4:
4. Fold the mayonnaise mixture into the tofu until the tofu is completely covered. You can press the tofu chunks into smaller pieces, with a spoon, if you prefer a creamier texture. Refrigerate until ready to serve.
Serve sandwich style with your favorite bread or pile it high on top of a bed of lettuce, garnished with sweet paprika.
*Note: If making my homemade Oil-Free Aioli, omit the garlic and add 1 tablespoon of date sugar. You may also prefer to reduce the Dijon mustard in the vegan egg salad recipe to 1 teaspoon as homemade mayonnaise has a stronger flavor than store-bought.
Get “eggy” with it by enjoying these delicious tofu egg recipes!
Tofu Quiche with Fresh Garden Herbs
Vegan Egg Salad (Oil-Free)
Ingredients
Instructions
- Using your hands, press the tofu in between kitchen towels until most of the excess water is removed.
- Cut/chop the tofu into small cubes that are ¼ to ½ inch in size. It’s okay if the tofu crumbles. We just want to leave some lumps for texture.
- In a small bowl, whisk the mayonnaise, mustard, nutritional yeast, black salt, dill weed, turmeric, chives, and relish.
- Fold the mayonnaise mixture into the tofu until the tofu is completely covered. You can press the tofu chunks into smaller pieces, with a spoon, if you prefer a creamier texture. Refrigerate until ready to serve.
Notes
I have tested this recipe both with store-bought vegan mayonnaise and my homemade vegan mayonnaise recipe. Both taste delicious. It’s important to know, however, that store-bought vegan mayo contains oil, so use homemade if you’d like to keep it oil-free.
If making my homemade Oil-Free Aioli, omit the garlic and add 1 tablespoon of date sugar. You may also prefer to reduce the Dijon mustard in the vegan egg salad recipe to 1 teaspoon as homemade mayonnaise has a stronger flavor than store-bought.
For step-by-step instructions with photos, see blog post.
Nutrition Facts
Calories
97.49Fat (grams)
5.24Sat. Fat (grams)
0.90Carbs (grams)
4.25Fiber (grams)
1.62Net carbs
2.39Sugar (grams)
1.88Protein (grams)
11.00Sodium (milligrams)
681.51Cholesterol (grams)
0.04Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators.
