Vegan Egg Salad

Name: Vegan Egg Salad
Prep time: 15 min
Total time: 10 min
Yield: 4 servings
Ingredients: 14 ounces medium-firm tofu; 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; salt and pepper to taste

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Total Time
10 mins
Servings
4 servings
Calories
177 kcal
Course
Main Course, Salad
Cuisine
American

Vegan Egg Salad

Demi Foster

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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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Ingredients

Servings

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

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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.
If you used silken tofu or didn't press the excess water from the tofu, it may have a watery consistency.
Store it covered in the refrigerator for up to 4 days. Stir in a little extra mayo if it dries out.
Yes, freeze in a freezer safe container for up to 1 month. Thaw in the refrigerator overnight.
Nutrition Disclaimer
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.

Nutrition Information

Show Details

Serving 0.5cup Calories 177kcal (9%) Carbohydrates 4g (1%) Protein 9g (18%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 1g Sodium 548mg (23%) Potassium 18mg (1%) Fiber 1g (4%) Sugar 0.5g (1%) Vitamin A 81IU (2%) Vitamin C 1mg (1%) Calcium 132mg (13%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 177 kcal

% Daily Value*

Serving	0.5cup
Calories	177kcal	9%
Carbohydrates	4g	1%
Protein	9g	18%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	1g	5%
Sodium	548mg	23%
Potassium	18mg	0%
Fiber	1g	4%
Sugar	0.5g	1%
Vitamin A	81IU	2%
Vitamin C	1mg	1%
Calcium	132mg	13%
Iron	1mg	6%