Vegan Egg Salad
This easy vegan egg salad recipe is made with just 5 ingredients in less than 15 minutes. It has the texture and flavor of real egg salad without the hard boiled eggs. It's perfect for a simple lunch or snack.
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Servings: 4 servings
Calories: 177kcal
Cost: $8
Equipment
- 1 large mixing bowl
- 1 chef's knife
Ingredients
- 14 ounces medium-firm tofu Press with paper towel to remove excess water.
- ¼ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 to 3 tablespoons finely chopped dill pickle
- 2 tablespoons finely chopped chives
- ½ teaspoon celery salt
- ⅛ teaspoon black salt See Note
- salt and pepper to taste
Instructions
- Press the tofu with paper towels to remove the excess water and chop into small pieces.
- In a large mixing bowl, stir the tofu,¼ cup vegan mayo, 1 tablespoon Dijon mustard, 2 to 3 tablespoons chopped pickle, 2 tablespoons chopped chives, ½ teaspoon celery salt, ⅛ teaspoon black salt (See Note), and salt and black pepper to taste until fully combined.
Notes
For the Tofu -You can use extra-firm tofu, but we think that medium-firm provides the best texture for this egg salad recipe. Silken tofu will not work because it has too much water and you'll get a soggy texture.
Pro Tips
- Black salt smells like eggs, which smells like sulphur. Add sparingly, mix, taste, then add more if desired. If you don't like the smell, feel free to leave it out.
- If you choose to omit the black salt, you can add a tablespoon of nutritional yeast to add flavor.
- Press the tofu with paper towels to absorb the excess water.
- You'll want to add salt (black salt isn't really salty) and black pepper to season to taste.
- If you want a tangier flavor, add a ½ teaspoon of apple cider vinegar.
Why is my eggless tofu salad watery?
If you used silken tofu or didn't press the excess water from the tofu, it may have a watery consistency.
How do I store it?
Store it covered in the refrigerator for up to 4 days. Stir in a little extra mayo if it dries out.
Can I freeze it?
Yes, freeze in a freezer safe container for up to 1 month. Thaw in the refrigerator overnight.
Nutrition Disclaimer
Nutrition
Serving: 0.5cup | Calories: 177kcal | Carbohydrates: 4g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 548mg | Potassium: 18mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 132mg | Iron: 1mg
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