Vegan Egg Salad
User Reviews
5.0
102 reviews
Excellent
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
3
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Course
Main Course
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Cuisine
American
Vegan Egg Salad
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This bright & briny, tangy & creamy vegan egg salad recipe is just as good as the real thing!
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Ingredients
- ¼ cup vegan mayonnaise
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon capers
- 1 teaspoon fresh lemon juice
- 1 small garlic clove minced
- ¼ teaspoon Turmeric
- ¼ teaspoon sea salt
- freshly ground black pepper
- 7.5 ounces extra-firm tofu cut into ¼-inch cubes
- Pinches of celery seed
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
for serving:
- 6 slices of whole-grain sandwich bread
- Watercress or spring greens optional
- Pickled red onion optional
- radish slices optional
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Instructions
- In a small bowl, whisk together the mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and several grinds of black pepper.
- Mix in the tofu and then lightly crumble it with your hands, keeping some of the cubes intact. We're going for the texture of egg salad, not scrambled eggs.
- Stir in the celery seed, dill, and chives. Chill until ready to serve.
- Assemble the sandwiches with watercress or spring greens, a scoop of the egg salad, and pickled onions and radish slices, if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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