0 from 6 votes
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.
Prep Time
15 mins
Total Time
10 mins
Servings: 4 servings
Calories: 177 kcal
Course:
Main Course , Salad
Cuisine:
American
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.